Directions: |
Directions:Place sugar, cream of tarter, salt, water and corn syrup in a saucepan over medium heat. Heat until the sugar is dissolved, forming a syrup. Place 2 egg whites in a seperate mixing bowl on the kitchen aid, Using the whisk attachment, whip into high peaks, continue at high speed and SLOWLY add the hot syrup in a fine stream at the side on the bowl (let it run down the inside of the bowl slowly as it is mixing on high speed). Mix for about 1 to 1 1/2 minutes. Add vanilla. Continue whipping for another 5 minutes or until frosting loses gloss and stands in high peaks. Frost cake immediately.
I use the back of a spoon and make the cake spiky after I spread the frosting all over the cake. I then sprinkle with sprinkles or nuts. |
Personal
Notes: |
Personal
Notes: My aunt was the cook in the family. I learned a lot from her with her cooking and sewing passions. The dressed bunny and clothes in my room, and the small wooden chair, came from her and my Uncle Eddie. Auntie Bobbie LOVED to bake. We often joked that the kids should have been swapped between my father and her because her kids were only into sports including her daughter, and I was the one who did the sports but made time to bake and cook and sew. My cousin Dawn would tell me she hated the kitchen...how does that happen? Anyhow, this frosting is a little picky but ironically similar to the Italian buttercream that I now make. Just be patient - it is exciting when it comes together in the mixer!
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