FLUFFY WHITE FROSTING

This icing is a lot like the old-fashioned seven minute frosting that had to be cooked in a double boiler.

This is much easier and pretty well fool-proof to make.

The recipe came from the 1950 edition of the Betty Crocker Cookbook.

It’s good on moist, dark, Chocolate Cake Supreme.

Mix thoroughly in a saucepan:
1 cup sugar
1/3 cup water
1/3 teaspoon cream of tartar

Boil slowly without stirring until the syrup spins a 6-to 8-inch thread when the syrup is poured from the tip of a spoon.

While the syrup is cooking, beat until stiff enough to hold a point:
2 large egg whites
Pour the hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly.

Add:
1½ teaspoon vanilla (or almond)

Beat until frosting holds its shape. Spread between layers and/or on top of cake.

It’s optional to sprinkle with coconut or nuts but they do keep the frosting from sticking when covered with waxed paper.