I love how creamy and warm this is when it is first mixed, you will want to lick the bowl, beaters and anything else you can get your hands on! It is oh... so yummy... too bad you aren't eating your Gingerbread house!
6 egg whites – beat on high until stiff
In a Sauce pan combine:
¾ C. Water
3 C. White Sugar
1 ½ tsp. Cream of Tarter
Stir lightly, put lid on until sugar mixture boils really hard. Then take the lid off and boil to a soft ball stage. Then Pour the hot syrup in a steady stream into the egg white while the mixer beats on high. Continue beating on high for 4-5 minutes.
** Do not attempt to do more than a single batch of this icing as it will fill your mixer to the brim with a single batch! **
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