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Ethel Wallace's White Mountain Frosting

Ethel Wallace’s White Mountain Frosting
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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.

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


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

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