A fluffy, white cooked frosting, similar to a 7-minute or Italian meringue icing. This recipe uses a cooked sugar syrup poured over beaten egg whites, finished with lemon flavoring. Note: The original recipe omits the number of egg whites and water; 2 egg whites and 1/4 cup water have been inferred.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup | Sugar |
| pinch | Salt |
| 1 tablespoon | White Karo |
| 1/4 cup | Water (Inferred) |
| 2 large | Egg Whites (Inferred) |
| 1 teaspoon | Lemon Flavoring |
Instructions
- In a small saucepan, combine the sugar, salt, white Karo, and water. Cook over medium heat, stirring until sugar dissolves.
- Continue cooking, without stirring, until the syrup “spins a long thread” (reaches the thread stage, 230-235°F).
- While the syrup cooks, beat the 2 egg whites in a large, clean bowl until stiff peaks form.
- Once the syrup is at temperature, pour it in a thin, steady stream over the stiffly beaten egg whites, beating continuously with an electric mixer on high speed.
- Continue to beat until the frosting is thick, glossy, and holds its shape.
- Beat in the 1 teaspoon of lemon flavoring.
- Use immediately to ice the cake.
Note
The original card reads: “A seven-minute frosting can be used, or… Cook [sugar, salt, Karo] together until spins a long thread. Pour slowly over stiffly beaten egg whites. Beat until it holds shape. Add 1 teaspoon lemon flavoring. Ice cake.” The number of egg whites and amount of water were missing and have been inferred.
