*  Exported from  MasterCook  *

                        ITALIAN MERINGUE FROSTING

Recipe By     : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           water
     2/3  cup           sugar
     1/3  cup           large egg whites -- (about 3)
     1/8  teaspoon      cream of tartar
   2      tablespoons   sugar
   1      teaspoon      vanilla

In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low heat
to dissolve the
sugar, then increase the heat to medium high and boil, without stirring,
until a candy
thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the
sides of the pan
with a brush dipped in cold water.) Near the end of the boiling time, whip
the egg whites with the
cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar, and
continue to whip until the
whites are stiff butnot dry. With the mixer running, pour the syrup onto the
whipped whites.
Continue to whip onmedium speed, about 3 minutes more. Mixture will thicken,
cool and form
glossy, stiff peaks. Addthe vanilla. Cool to room temperature, about 8 to 10
minutes, then frost
cake right away.

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