Servings: 3 Quarts (1-1/2 Quarts Per Sheet Cake)
1 cup water
1 teaspoon cream of tarter
4-1/2 cups (2 lb) sugar, granulated
3 teaspoon salt
1-1/2 cups (12 whites) egg whites
1-1/2 tablespoon vanilla
Combine water, cream of tartar, sugar, and salt. Heat mixture, stirring only until sugar
is dissolved. Wash down crystals which form on the sides of pan with a spatula dipped in
water. Cook to 240 degrees F. Set aside. Using whip at high speed, beat egg whites until
stiff but not dry. Pour syrup in a fine slow stream over egg whites, while beating at
high speed. Add vanilla and continue beating 7 minutes or until frosting is cool and
stiff enough to spread.
NOTE:
If candy thermometer is not available, heat mixture in Step 1 until it forms a soft
ball in cold water.
For 6 9-inch 2-layer cakes:
Double recipe. Spread 1 quart (15 oz) frosting per cake.
For 13 dozen cupcakes:
Double recipe. Spread 1-1/2 cups frosting per dozen cupcakes or 2 tablespoon frosting on each cupcake.