Vermont Maple Boiled Icing

1. 1

   Combine syrup and boil to 238F or until a little of the syrup forms a soft ball when dropped into cold water.

2. 2

   Pour hot syrup very slowly into beaten egg whites, beating constantly.

3. 3

   Flavor with vanilla and beat until icing is nearly cool.

4. 4

   Add baking powder during the last of the beating until cool and of proper consistency to spread.

* Per serving · 4 servings · Values may vary.

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