Fluffy Icing
This recipe makes 62 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 1616 cal |
| pro | 00 pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 4 g4g carb |
| fibre | 0 g0g fibre |
| chol | 0 mg0mg chol |
| sodium | 6 mg6mg sodium |
| % RDI: | - |
| iron | 11 iron |
This light-textured, not-too-sweet icing is ideal for the rainbow cake or to match a featherlight angel food cake. Freeze any leftovers in an airtight container for up to 2 weeks and use to frost cupcakes.
Ingredients
- 1 cup white corn syrup 1 cup white corn syrup
- 2 egg whites 2 egg whites
- 1/4 tsp cream of tartar 1/4 tsp cream of tartar
- 1 tsp vanilla 1 tsp vanilla
Preparation
In saucepan, bring corn syrup to boil over high heat.
Meanwhile, in bowl set over simmering water, beat egg whites with cream of tartar until frothy. Beat in corn syrup in thin steady stream; beat for about 4 minutes or until stiff peaks form. Remove from heat; beat in vanilla.
Source : © CanadianLiving.com
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