5 tablespoons cool water, plus more for the double boiler
1/4 teaspoon cream of tartar
1 1/3 cups granulated sugar
2 egg whites, room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Frosting:
Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler. Put the pan
on the stove and bring the water to a gentle simmer. Dip the instant-read thermometer into the
simmering water to clean any impurities off the end and to test that the
thermometer works.
In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl over the simmering water. Turn off the heat under
the pot. Use an electric hand beater to whip the whites over the water. Do not leave the egg white
mixture unattended or stop beating any time during this process.
After about 3 minutes, remove the bowl from the heat, set the beater down and
quickly take the temperature of the egg whites. You want them to reach 140
degrees F. If you measure the temperature before they reach that point,
immediately put the bowl of whites back over the water and resume beating until
they are finished, an additional 2 to 3 minutes.
Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluffiness. Set the frosting aside to allow
the mixture to cool. Frost the cake by, as my father used to say, "glopping" the
frosting all over the top and the sides. Serve
immediately.
Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler. Put the pan
on the stove and bring the water to a gentle simmer. Dip the instant-read thermometer into the
simmering water to clean any impurities off the end and to test that the
thermometer works.
In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl over the simmering water. Turn off the heat under
the pot. Use an electric hand beater to whip the whites over the water. Do not leave the egg white
mixture unattended or stop beating any time during this process.
After about 3 minutes, remove the bowl from the heat, set the beater down and
quickly take the temperature of the egg whites. You want them to reach 140
degrees F. If you measure the temperature before they reach that point,
immediately put the bowl of whites back over the water and resume beating until
they are finished, an additional 2 to 3 minutes.
Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluffiness. Set the frosting aside to allow
the mixture to cool. Frost the cake by, as my father used to say, "glopping" the
frosting all over the top and the sides. Serve
immediately.
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