Attachments: Bowl and wire whip
1. Place sugar, cream of tartar, salt, water and corn syrup in a saucepan. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.
2. Place egg whites in the KitchenAid® Stand Mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 10 and whip until about 45 seconds, or until egg whites begin to hold shape. Continuing on Speed 10, slowly pour hot syrup into egg whites in a fine stream and whip about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately.
Fluffy Chocolate Frosting: Melt 3 squares (1 ounce each) unsweetened chocolate with water, corn syrup, sugar, cream of tartar, and salt. Proceed as directed above.
Fluffy Peppermint Frosting: Omit vanilla and add 1 teaspoon peppermint extract and 1⁄4 cup crushed peppermint candy. Proceed as directed above.
Fluffy Amaretto Frosting: Omit vanilla and add 2 1⁄2 teaspoons Amaretto liqueur. Proceed as directed above.
Fluffy Lemon Frosting: Omit vanilla and add 1 teaspoon lemon extract and 2 teaspoons grated lemon peel. Proceed as directed above.
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