This recipe for FLUFFY ICING, by Kathleen Bates, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C. White Sugar 1/8 tsp. Salt 1/2 tsp. Cream of Tartar 1/4 tsp. Almond Extract 3 T. Cold Water 2 Egg Whites 1 tsp. Vanilla
Mix all together in top of double boiler. Place over boiling water and beat with electric beater 2 or 3 minutes at high speed. Do not over-beat. If the day is humid decrease the water to 2 1/2 T. This will ice an angel food cake ok.
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