- 24
- 25 mins
- 26 mins
Ingredients
- 2 large egg whites
- 1/2 c sugar
- 1/4 c. light corn syrup
- 2 tbsp water
- 1 tsp vanilla
Preparation
Step 1
Let egg whites stand at room temperature 30 minutes. (Room temperature egg whites will have more volume when beaten than cold egg whites). In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
In 1 qt saucepan, stir sufat, corn syrup and water until well mixed. Cover; heat to rolling boil over medium heat. Uncover; boi 4-8 minutes, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt saucepan slightly so mixture is ddep enough for thermometer.
While beating constantl on medium speed, pour hot syrup very slowly in thin stream into egg whites. Add vanilla; beat on high speed about 10 minutes or until stiff peaks form.
Frosts 24 cupcakes. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.
2 tbsp: cal 30; fat 1g; chol 1mg; sod 5mg; carb 7g; prot 1g; 1/2 other carb; carb choice: 1
Fluffy Butterscotch Frosting:
Substitute packed brown sugar for the sugar. Decrease vanilla to 1/2 tsp.
Fluffy Cherry-Nut Frosting:
Stir in 1/4c cut-up candied cherries. 1/4c. chopped nuts and, if desired, 6-8 drops red food coloring.
Fluffy Peppermint Frosting:
Stir in 1/3c. coarsely crushed hard peppermint candies or 1/2 tsp peppermint extract.