Yield
3 1/2 cups

How to Make It

Step 1

Cook first 3 ingredients in a heavy saucepan over medium heat, stirring constantly, until sugar dissolves. Bring to a boil, and boil until a candy thermometer registers 248° (about 5 minutes).

Step 2

Beat egg whites at high speed with an electric mixer until foamy; add salt, and beat until stiff peaks form. Gradually whisk hot syrup into egg whites, whisking until stiff peaks form and frosting is of spreading consistency.

Step 3

Stir in vanilla and, if desired, food coloring.

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