"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

White Mountain Cream Frosting Recipe

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This recipe for White Mountain Cream Frosting, by , is from Our Family Heritage Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Aultman
Added: Saturday, December 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
11/2 c. sugar, 2/3 c. boiling water, 1 tsp. vanilla, 1/2 tsp. light corn syrup, 2 egg whites (beaten stiffly)

Directions:
Directions:
Combine sugar, syrup, and water. Cook over low heat - stirring constantly until mixture boils. Continue cooking until soft ball stage. Pour syrup over egg whites, beating constantly. Add vanilla. Continue beating until frosting loses its gloss and it's stiff enough to spread.

Personal Notes:
Personal Notes:
This frosting is great on many cakes.

 

 

 

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