Recipe for 'Fluffy White Frosting'

2 egg whites
1 1/2 cups sugar
1/4 teasp crm of tartar
1/3 cup cold water
1 teasp vanilla

Place egg whites, sugar - crm of tart, water & salt  in top of doubl bowl - (not over heat)
Beat 1 min with elect beater. Place over boiling water + cook, beating constantly tell stiff peaks form. (about 7 min)
Remove top pot from boiling water - add vanilla + beat to spreading consistancy - about 2 mins

Found in "The Gold Cook Book" by Master Chef Louis P. De Gouy, published by Greenberg, 1947.

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