The Farmer Family Cookbook

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This is the recipe I have used to frost the hundreds of angel food cakes I have made. The maraschino cherry version was the favorite of Jack's.

Ingredients

• .50.0333333333333 cup sugar
• .250.0166666666667 cup white corn syrup
• 20.133333333333 tbsp water
• .250.0166666666667 cup egg whites (2 small)
• 10.0666666666667 tsp vanilla

Steps

1. Stir sugar, corn syrup and water together in a small saucepan. Boil rapidly until the mixture will spin a 6-8 inch thread when a small bit is dropped from a spoon.
2. While mixture is boiling, beat the egg whites at high speed with an electric beater until the egg whites stand in very stiff peaks. Blend in 1 tsp vanilla.
3. Immediately when the sugar mixture will spin a thread, pour the hot syrup slowly in a thin steady stream into the beaten egg whites, beating constantly until the mixture stands in very stiff peaks and consistency to ice a cake. Blend in 1 tsp vanilla
4. To make the maraschino cherry variation, use the juice from the maraschino cherries in place of the water. This is good when used as the icing of a maraschino cherry pecan nut angel food cake.