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Fluffy Icing

By The Canadian Living Test Kitchen

Tested till perfect

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Fluffy Icing

This recipe makes 62 1 tbsp (15 mL) servings

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Nutritional Info
Per 1 tbsp (15 mL): about -
cal 16
pro 0
total fat 0 g
sat. fat 0 g
carb 4 g
fibre 0 g
chol 0 mg
sodium 6 mg
% RDI: -
iron 1

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
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 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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