Ingredients for White Mountain Frosting
- 1 ½ cups granulated sugar
- Light Corn Syrup
- ¼ cup water
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Mountain Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make White Mountain Frosting
- In a small saucepan, combine 1 ½ cups granulated sugar, ⅓ cup light corn syrup, and ¼ cup water.
- Cover the saucepan and bring to a rolling boil over medium heat.
- Remove the lid and continue to boil rapidly, WITHOUT stirring, until the mixture reaches 242°F on a candy thermometer.
- While the syrup is boiling, beat 3 large egg whites (at room temperature) in a separate bowl with an electric mixer until stiff, glossy peaks form.
- With the mixer running on medium speed, very slowly pour the hot syrup into the beaten egg whites in a thin, steady stream.
- Increase the mixer speed to high and beat until stiff, glossy peaks form again (about 5-7 minutes).
- Add 1 teaspoon vanilla extract during the last minute of beating.
- **Variations:**
- a. **Cocoa Frosting:** Gently fold in ¼ cup unsweetened cocoa powder until well combined.
- b. **Lemon Frosting:** Substitute 1 tablespoon lemon juice for the vanilla extract, add ¼ teaspoon grated lemon peel, and 10 drops of yellow food coloring.
- c. **Pink Mountain Frosting:** Substitute ¼ cup maraschino cherry juice for the water.
- d. **Satiny Beige Frosting:** Substitute 1 ½ cups packed light brown sugar for the granulated sugar and reduce the vanilla extract to ½ teaspoon.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
494g
Fat
0g
Carbs
55g