White Fluffy Frosting

By Addie

From the book James Beard’s American Cookery by James Beard

Ingredients

• 1 1/2 cups sugar
• 2/3 cup water
• 1/8 teaspoon cream of tartar
• 3 egg whites, stiffly beaten
• 1/8 teaspoon salt
• 1 teaspoon vanilla

Preparation

Step 1

In a saucepan, combine the sugar, water, and cream of tartar. Bring the mixture slowly to a boil, stirring once or twice to dissolve the sugar before it bubbles. Cover, and boil 3 minutes, then uncover and boil to 245 degrees.

Remove the pan from the heat and pour the syrup in a thin stream over the stiffly beaten whites in a mixing bowl. Add the salt and vanilla and continue beating until the frosting cools and is firm enough to spread. If the frosting stiffens excessively, beat in about 1/4 teaspoon boiling hot water.

NOTES:
Culinate editor’s note: If you’ve ever eaten Marshmallow Fluff, this gooey frosting — essentially an Italian meringue frosting — will taste remarkably familiar. Spread some of this marshmallow goo in between two soft chocolate cookies and make your own MoonPie.