Fluffy White Frosting
This is the recipe Mom always used on angelfood cakes. The recipe above is for a large batch. The amounts for a small batch (I don't know why you'd ever want a small batch, though) are as follows: 3/4 cup sugar; 1/4 teaspoon cream of tartar; 1/4 cup water
Fluffy White Frosting
Adeline / Gramma Lucille / Aunt Barb
Ingredients
- 1 cup sugar
- 1/3 cup water
- 1/3 cup cream of tartar
- 2 egg whites (2 to 4 tablespoons)
Instructions
Boil slowly with out stirring until sugar spins a 6-8 inch thread (242°). Keep saucepan covered during a minute or two when syrup first starts from enough to hold a peak...2 egg whites. Pour hot syrup slowly in a thin stream into stiffy beaten egg whites, beating constantly. Add 1/2 teaspoon vanilla. Beat until frosting holds its shape. For Satin Beige Frosting, use brown sugar instead of white.
This is the recipe Mom always used on angelfood cakes. The recipe above is for a large batch. The amounts for a small batch (I don't know why you'd ever want a small batch, though) are as follows: 3/4 cup sugar; 1/4 teaspoon cream of tartar; 1/4 cup water