White Boiled Icing

1. 1

   Combine sugar, water, cream of tartar and salt in a saucepan. Cook, covered, for 3 minutes.

2. 2

   Remove cover and cook to soft ball stage (242u00b0) on candy thermometer.

3. 3

   While syrup is cooking, beat egg whites until stiff (not dry).

4. 4

   Slowly add hot syrup to egg whites, beating at high speed all the time.

5. 5

   Beat until it holds straight peaks.

6. 6

   May add coconut for coconut cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.