White Mountain Cream Frosting - cooking recipe

Ingredients
    1 cup granulated sugar
    1/3 cup light corn syrup
    1/4 cup water
    1/4 teaspoon salt
    4 egg whites
    1/8 teaspoon cream of tartar
    1/2 teaspoon vanilla extract
Preparation
    Combine sugar, corn syrup, water, and salt in a small saucepan; cover. Heat to boiling; uncover; boil gently, until mixture registers 242 degrees F on a candy thermometer, or until a small amount of the hot syrup falls, thread-like, from spoon.
    While syrup cooks, beat egg whites with cream of tartar in a large bowl until stiff peaks form when beaters are removed. Pour hot syrup onto egg whites in a very thin stream, beating all the time at high speed, until frosting is stiff and glossy. Beat in the 1/2 teaspoon vanilla.
    Pink Mountain Cream Frosting:
    Follow basic recipe for White Mountain Cream Frosting, using 1/2 cup maraschino cherry liquid in place of water; add a few drops of red food coloring together with the 1/2 teaspoon vanilla to tint frosting a delicate pink. Add more red food coloring if you prefer a deeper shade.

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