** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Bring quickly to a boil, stirring only until sugar is dissolved.
3. Boil rapidly, without stirring, until small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon ( 240 deg.
4. F).. Pour syrup in fine stream over egg whites, beating constantly.
5. Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes, or until frosting is cool and of right consistency to spread.
6. Use wooden spoon when too stiff for beater. Makes enough frosting to cover tops and sides of two 9-inch layers.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Corn, Natural Sweeteners allergies.
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