Friday, October 19, 2012


I got this recipe in my Home-Economics Class in my Junior year of high school in Southern Indiana.  It was on a pamplet put out by Sugar Information, Inc. of New York city.  Since my oldest grandchild is in his second year of college, I will let you guess how long ago that was!!

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

Blend together the first five ingredients in top of a double boiler; place over simmering water which does not touch upper part of double boiler.  Beat constantly with a rotary beater until stiff peaks remain when beater is lifted (about 7 minutes by hand, 3 minutes with electric beater).  Remove top of double boiler from heat; continue to beat until frosting holds peaks.  Beat in vanilla.  Spread frosting between layers, on top, and on sides of cake.  Yield: Enough frosting for two 8-inch or 9-inch layers.

No comments: