White Mountain Frosting 2
- 220 g sugar
- 1/8 t cream of tartar
- 1/3 c hot water
- 1 egg white (beaten until stiff)
- 1/2 t vanilla extract (or other flavoring)
- 1/2 t baking powder
In a saucepan, mix sugar and cream of tartar thoroughly.
Add water, pouring gently around the edges of the saucepan.
Bring to a boil; boil until the syrup is thick.
Add half of the syrup to the stiffly beaten egg white.
Let the rest of syrup boil until it hairs. Add to egg mixture.
Beat until cool and add vanilla and baking powder.
SJ Note: This is a marshmallow recipe; it maintains its peaks after frosting, thus its name. You need to frost the cake fairly quickly, before the frosting sets.