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Рецепт Italian Meringue Frosting
by Global Cookbook

Italian Meringue Frosting
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Ингредиенты

  • 1/4 c. Water
  • 2/3 c. Sugar
  • 1/3 c. Large egg whites, (about 3)
  • 1/8 tsp Cream of tartar
  • 2 Tbsp. Sugar
  • 1 tsp Vanilla

Инструкции

  1. In a 3cup saucepan, combine the water and 2/3 c. sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, till a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cool water.) Near the end of the boiling time, whip the egg whites with the cream of tartaruntil soft peaks form. Add in the 2 Tbsp. sugar, and continue to whip till the whites are stiff butnot dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip onmedium speed, about 3 min more. Mix will thicken, cold and form glossy, stiff peaks. Addthe vanilla. Cold to room temperature, about 8 to 10 min, then frost cake right away.