This recipe goes with Coconut-Lemon Cake
Southern Living OCTOBER 2007
1. Combine first 3 ingredients in a small heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, until mixture reaches soft-ball stage or candy thermometer registers 240°.
2. Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form; slowly add syrup, beating constantly. Beat until stiff peaks form and frosting is desired consistency.
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