White Icing Recipe

Grandma’s “Old” White Icing Recipe

1 cup boiling water

2 ¼ cups sugar

1 tbsp light corn syrup

2 large eggs at room temperature  (3 small eggs)

1 tsp vanilla

Dash of salt

Combine the boiling water with 2 cups of sugar and the corn syrup.  Cook at a rolling boil until it reaches the soft ball stage (238 degrees on a candy thermometer).  Meanwhile, beat egg whites until foamy and slowly add the other ½ cup of sugar.  Continue beating until stiff peaks form.  When syrup is at the correct temperature, pour slowly into the egg mixture on the side of the bowl in a steady stream, beating all the while.  Continue to beat until the frosting is the right consistency for frosting.

Grandma’s “New” White Icing Recipe

1 cup sugar

1/3 cup water

¼ tsp cream of tartar

1 tbsp light Karo syrup

1 egg white at room temperature

1 tsp vanilla

2 cups shredded coconut

Bring sugar, water, cream of tartar and Karo syrup to a rolling boil.  Slowly pour over egg white as you beat it at high speed in a small mixing bowl.  Beat until thick and cool.  Beat in vanilla.  Spread on cake and sprinkle coconut on top.