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On Tue, 11 Sep 2012 08:46:03 -0800, (Judy Haffner)
wrote:

> It is really a very wonderful frosting, and not overly sweet, but just
> melts in one's mouth. I've mostly just seen recipes for the plain white,
> so don't know of any chocolate version, but when I make my Maraschino
> Nut Cake, I use 2 tbsp. of the juice from the cherries in place of the
> water, to make it a delicate pink and sometimes fold in WELL-drained
> finely cut up maraschino cherries to it before spreading, or else I just
> put the whole cherries on the top to "dress it up" some.
>
> You can also substitute fresh orange juice for the water and fold in 1
> tsp. grated orange rind, in place of using the vanilla. For
> Cola-flavored frosting, use 2 tbsp. cola beverage in place of the water,
> and for the honey version, use 2 tbsp. honey in place of the light corn
> syrup and omit vanilla.
>
> Here is the recipe I use for a two-layer 8 or 9 inch cake:
>
> Combine in top of double boiler:
>
> 3/4 cup granulated sugar
> 1/4 cup light corn syrup
> 2 egg whites (room temperature is best)
> 2 tbsp. water
> 1/4 tsp. salt
> 1/4 tsp. cream of tartar
>
> Cook over rapidly boiling water, beating with electric mixer until
> mixture stands in peaks. Remove from heat.
> Add: 1 tsp. vanilla and beat till spreading consistency.
>
> I have done this just using a one quart stainless steel bowl, and set it
> in a 2 qt. saucepan of boiling water...be sure not to put too much in
> the pan though, so it splashes up into the icing as you are beating it,
> but just so it's boiling around the pan. This doesn't take long at
> all...for sure it doesn't take 7 minutes.
>
> Judy

Thanks, Judy! I'm saving that.

--
Food is an important part of a balanced diet.