This fluffy white mountain frosting is so-named because its large white peaks hold up long after prepared.
1 cup Sugar
1 tsp Vanilla
1/3 cup Cold water
1/2 Tb Lemon juice
1 Egg white
Oven Temp ~
Baking Time ~
Pan Type ~ saucepan
Put sugar and water in saucepan. Stir to prevent sugar from adhering to saucepan. Heat gradually to boiling-point, then boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour syrup gradually onto beaten egg white, beating mixture constantly, continue beating until of proper consistency to spread, then add flavoring. Pour White Mountain Cream Frosting over cake, spreading evenly with back of spoon. Stop spreading as soon as frosting gets firm. If not beaten long enough, frosting will run; if white mountain frosting is beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water. White mountain frosting is soft inside and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place them onto white mountain frosting as soon as spread.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!