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Bluegrass White Bourbon Frosting

Yield enough for one (9- inch) 2-layer cake


  • 1 1/2 cups sugar
  • 1/2 cup plus 1 teaspoon water
  • 1/2 teaspoon salt
  • 1 tablespoon bourbon whiskey
  • 1 teaspoon lemon extract
  • 2 egg whites
  • 1/4 teaspoon cream of tartar

How to Make It

  1. Combine sugar, water, and salt in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240°). Stir in bourbon and flavoring.

  2. Beat egg whites (at room temperature) until foamy; add cream of tartar. Beat at medium speed of electric mixer, slowly pouring hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form and frosting is thick. Spread immediately on cooled cake.

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