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|Sugar||2 1⁄2 Cup (40 tbs)|
|Dark corn syrup||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2480 Calories from Fat 0
% Daily Value*
Total Fat 0 g0%
Saturated Fat 0 g0%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1152.4 mg48%
Total Carbohydrates 589 g196.3%
Dietary Fiber 0 g
Sugars 532.2 g
Protein 47 g94.1%
Vitamin A Vitamin C
Calcium 6.1% Iron 3%
*Based on a 2000 Calorie diet
Cook over low heat, stirring constantly, until sugar dissolves.
Bring to a boil without stirring.
Beat egg whites until foamy.
Add 3 tablespoons syrup mixture; beat until stiff peaks form.
Cook remaining syrup to 240 degrees on candy thermometer; pour slowly over egg whites, beating constantly.
Beat until frosting begins to lose gloss and hold shape.
Spread over top and side of cake.