A classic and old-fashioned frosting that's thick and marshmallowy.
1/2 cup sugar
1/4 cup light corn syrup
2 Tbls. water
2 egg whites
1 tsp. vanilla
Mix sugar, corn syrup and water in a saucepan. Cover, heat to a rolling boil over medium heat. Uncover and keep boiling rapidly until it reaches 242 on a candy thermometer, or is forms a firm ball which holds its shape until pressed when dropped in cold water.
As mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Add vanilla, beat on high speed until stiff peaks form.
Variations!
Use any fruit juice instead of water.
Use honey instead of corn syrup.
Cherry Nut: stir in 1/4 cup candied cherries and 1/2 cup chopped nuts.
Chocolate Revel: stir in 1/2 cup semisweet chocolate chips or 1 ounce of baking chocolate, coarsely grated.
Cocoa: sift 1/4 cup cocoa over finished frosting and fold in.
Lemon: Substitute 1 Tbls. lemon juice for the vanilla and beat in 1/4 tsp. lemon zest.
Maple Pecan: Stir 1/4 tsp. maple flavoring and 1/2 cup chopped pecans into Satiny Beige frosting (below).
Peppermint: stir in 1/3 cup coarsely crushed peppermint candy, or 1/2 tsp. peppermint extract.
Pineapple: Substitute 1 tsp. lemon vest for the vanilla, and stir in 1 can (8 ounces) of crushed pineapple, drained.
Pink Mountain: use maraschino cherry juice instead of water.
Raisin Nut: Stir in 1/4 cup chopped raisins and 1/4 cup finely chopped nuts.
Satiny Beige: Use packed brown sugar instead of of white sugar and use 1/2 tsp. vanilla instead of 1 tsp.
Tutti Frutti: Fold in chopped nuts and dried and candied fruits equal to 1/4-1/2 cup.
