Return to Content

Ethel Wallace's White Mountain Frosting

by
Ethel Wallace’s White Mountain Frosting
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Ample to frost a 2-layer or standard oblong cake.

Just how this vanilla frosting snuck in among all this delicious chocolate we don't know, but it's a mighty good one.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 2 cups sugar
  • 1/4 teaspoon cream of tartar
  • 3/4 cup water
  • 2 egg whites
  • 1 teaspoon vanilla

Instructions:

Mix sugar, cream of tartar, and water in a saucepan. Boil slowly, without stirring, until mixture spins a 6-inch to 8-inch thread when a little is dropped from a spoon held over the saucepan. Keep the pan covered for the first 3 minutes to prevent crystals from forming on the sides of the pan. While syrup is cooking, beat egg whites until stiff enough to hold a peak. Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly. Add vanilla and continue beating until mixture is fluffy and will hold its shape.
Updated Wednesday, October 3rd, 2007
CVR1_YK0516_210h

Special Spring Sale

Subscribe for 1 year, get the 2nd year FREE!

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111