A classic and old-fashioned frosting that's thick and marshmallowy.
½ cup sugar
¼ cup corn syrup
2 Tbsp water
2 egg whites
1 tsp vanilla
Mix sugar, corn syrup and water in a saucepan. Cover, heat to a rolling boil over medium heat. Uncover and keep boiling rapidly until it reaches 242 on a candy thermometer, or it forms a firm ball which holds its shape until pressed when dropped in cold water.
As mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Add vanilla, beat on high speed until stiff peaks form.
Variations
Cherry Nut: Stir in ¼ cup candied cherries and ½ cup chopped nuts.
Chocolate Revel: Stir in ½ cup semisweet chocolate chips or 1 ounce of baking chocolate, coarsely grated.
Cocoa: sift ¼ cup cocoa over finished frosting and fold in.
Fruity: Use any fruit juice instead of water.
Honey: Use honey instead of corn syrup.
Lemon: Substitute 1 Tbsp lemon juice for the vanilla and beat in ¼ tsp lemon zest.
Maple Pecan: Stir ¼ tsp maple flavoring and ½ cup chopped pecans into Satiny Beige frosting (below).
Peppermint: stir in 1/3 cup coarsely crushed peppermint candy, or ½ tsp peppermint extract.
Pineapple: Substitute 1 tsp lemon vest for the vanilla, and stir in 1 can (8 ounces) of crushed pineapple, drained.
Pink Mountain: Use maraschino cherry juice instead of water.
Raisin Nut: Stir in ¼ cup chopped raisins and ¼ cup finely chopped nuts.
Satiny Beige: Use packed brown sugar instead of of white sugar and use ½ tsp vanilla instead of 1 tsp
Tea: Use any kind of strongly brewed tea instead of water.
Tutti Frutti: Fold in chopped nuts and dried and candied fruits equal to ¼-½ cup.
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