"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

KARO FLUFFY FROSTING Recipe

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This recipe for KARO FLUFFY FROSTING, by , is from The Mary Avalon Armstong Hendley Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eloise Morgan
Added: Wednesday, March 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 egg whites
1/4 t. cream of tartar
1/4 t. salt
1/4 c. sugar
3/4 c. light corn syrup
1 1/4 t. vanilla

Directions:
Directions:
Allow egg whites to come to room temperature. Beat at high speed. Add cream of tartar and salt and beat until stiff peaks form. Gradually beat in sugar and beat until smoth and glossy. Gradually add Karo and vanilla. Beat until stiff peaks form, about 7 minutes. Add food coloring if desired. Frost cake and refrigerate until serving time. NOTE: You can add 1/4 t peppermint or almond flavorings with vanilla if you like.

Personal Notes:
Personal Notes:
Progressive Farmer

 

 

 

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