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| Colonnade Icing Recipe |
Category: Spreads / Frosting
Rating:
N/A
Servings: 1
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Ingredients
4 1/2 cup sugar
1 cup water
6 tablespoon light corn syrup
6 egg whites; beaten stiff
1/2 cup confectioner's sugar
Cooking Directions:
Cook 4-1/2 cups sugar, water and corn syrup to soft-ball stage (238 degrees on candy thermometer). Add slowly to egg whites, beating thoroughly until consistency of cream. Add confectioner's sugar. This is a soft-on-the-inside and crusty-on-the-outside icing that never fails. Leftover may be refrigerated then placed over pan of warm water when ready to use. Variation: Mix with fresh or toasted coconut flakes for chocolate or yellow cake.
MRS ELTON BATCHELOR (SUE)
MARVELL, AR
From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
frosting
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