Recipe posted by Orange Piggy, Premium Member © 2010 Sarah Phillips, CraftyBaking.com
Cookies and photo by Orange Piggy © Sarah Phillips
This recipe is used with the Authentic Whoopie Pies. We also use this recipe with our fluffy Marshmallow Creme Filling and Frosting Recipe.
FROSTING, ICING, ETC RECIPE HELP
3 large egg whites
1/2 teaspoon cream of tartar
2/3 cup + 2 tablespoons sugar, divided
1/3 cup water
3/4 cup light corn syrup
1 teaspoon vanilla
1. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
2. In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees F on a Candy Thermometer, about 6 minutes. Immediately remove from heat.
3. With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes until the mixture is light and fluffy. Add vanilla and continue to beat until combined, about 1 minute more.
This is best used the day it is made. Does not freeze.