Ingredients
- 1 cup packed brown sugar
- 1/4 cup water
- 1/2 cup corn syrup
- 4 egg whites
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, combine brown sugar, water, and corn syrup. Bring to a full rolling boil over medium to medium-high heat.
- Continue boiling until the syrup forms a hair-like thread when dropped from a spoon, about 10 minutes. Use a tall saucepan to prevent overflow.
- While syrup is cooking, beat egg whites in a large bowl until stiff peaks form.
- Once syrup is ready, remove from heat. With mixer on high speed, slowly pour hot syrup into egg whites in a thin stream, beating constantly.
- Continue beating until icing is fluffy and holds stiff peaks. Add vanilla and mix just until incorporated.
- Let cool to room temperature before using. Store covered in the refrigerator until ready to frost.
Notes
- Ensure syrup reaches the right stage (thread stage) for proper consistency.
- Use a stand mixer for best results when beating egg whites with hot syrup.
- This icing is best used the same day for maximum fluffiness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Frosting
- Method: Whipping
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 234
- Sugar: 48g
- Sodium: 35mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
