Recipe Boiled Frosting Amish Cooking Baking Recipes

In a small heavy saucepan, combine the sugar, water, and cream of tartar. Stir and bring to a boil until it registers 242° F on a candy thermometer. Meanwhile beat the egg whites in a bowl until they hold soft peaks. Beat in 3 tablespoons of the hot syrup, gradually by tablespoons. Pour the hot syrup gradually over the egg whites, beating steadily until the frosting stands in soft peaks. Add the vanilla and continue to beat until stiff enough to frost the cake.
If frosting tends to become sugary, add a little lemon juice.

1½ c. granulated sugar
1/2 c. water
1/8 t. cream of tartar
2 egg whites
1/2 t. vanilla extract

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