Ingrédients pour White Mountain Cream Frosting
- Granulated Sugar
- Light Corn Syrup
- ½ cup water
- Pinch of salt
- 4 large egg whites
- 1 teaspoon cream of tartar
- Vanilla Extract
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Comment préparer White Mountain Cream Frosting
- In a small saucepan, combine 1 ½ cups granulated sugar, ½ cup light corn syrup, ½ cup water, and a pinch of salt.
- Cover the saucepan and bring the mixture to a boil over medium heat.
- Uncover the saucepan and reduce heat to low. Boil gently, stirring occasionally, until the mixture reaches 242°F (117°C) on a candy thermometer, or until a small amount of syrup forms a thin thread when dropped from a spoon.
- While the syrup cooks, beat 4 large egg whites and 1 teaspoon cream of tartar in a large bowl using an electric mixer until stiff, glossy peaks form.
- With the mixer running on high speed, slowly pour the hot syrup into the beaten egg whites in a thin, steady stream. Continue beating until the frosting is thick, glossy, and completely cooled.
- Beat in ½ teaspoon vanilla extract.
- **For Pink Mountain Cream Frosting:** Follow steps 1-6, substituting ½ cup maraschino cherry juice for the water. Add a few drops of red food coloring along with the vanilla extract for a delicate pink hue. Add more food coloring as needed for a deeper shade.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
115g
Fat
0g
Carbs
12g
