White mountain frosting

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White mountain frosting:




½ cup of sugar

¼ cup of light corn syrup 

2 tbsp water 

1 tsp vanilla 

2 egg whites


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Combine sugar, corn syrup and water in a small saucepan. Heat to a boil, over medium heat. Boil rapidly without stirring till 242°F on a candy thermometer or until a small amount of mixture spins a 6-to-8-inch thread when dropped from a spoon.


While the mixture is boiling, beat your eggs with a mixer until stiff peaks form. Then slowly pour your hot mixture into the egg whites while beating them consistently on medium speed. Then turn to high speed and blend until stiff peaks form. Add vanilla in at the last second.

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