| WARM CAKE FROSTING 2 egg whites 1 teaspoon vanilla ½ cup water 1 cup white sugar 1 tablespoon light corn syrup In a medium-sized bowl, beat egg whites until stiff peaks form when you lift the beater. Add 1 teaspoon vanilla and beat until vanilla is thoroughly blended. Refrigerate until ready to use. Bring water, sugar and corn syrup to a boil over medium heat. Continue boiling without stirring until mixture begins to thicken slightly. Scoop a little of the mixture in a spoon and drizzle it back toward the pan. When it spins a thin web-like thread, it is ready. This process takes 5-10 minutes. Remove egg whites from the refrigerator and beat with an electric mixer for thirty seconds. Continue beating on high speed as you drizzle a thin stream of the hot sugar mixture into egg whites. Continue beating until stiff peaks form. Frost warm or cold cake immediately. For an interesting twist, use brown sugar instead of white sugar and add 1 teaspoon maple flavoring instead of vanilla to the beaten egg whites. |