- 1/4 cup granulated sugar
- 1 1/4 cup firmly packed light brown sugar
- 1/2 cup water
- 1/2 teaspoon salt
- 3 egg whites, stiffly beaten
- 1 teaspoon vanilla extract
Beat egg whites and vanilla till stiff and egg whites form peaks when beaters are lifted from mixture. Combine granulated and brown sugar, water and salt in 1 quart sauce pan. Place over heat, stirring constantly until sugar dissolves. Bring to a boil and stop stirring. Boil till mixture reaches 246 degrees on the candy thermometer. Slowly beat hot syrup into egg whites. Continue beating until frosting reaches desired spreading consistency. Makes enough frosting for a two layer 9-inch cake or one 10-inch tube cake.
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