Vintage White Butter Cream Frosting

121

By Dixie Crystals

Prep Time:

20m

Yield:

3-4 cups (enough to frost a 3 layer 9-inch cake)

You can't go wrong with this Vintage White Butter Cream Frosting recipe from the Homemade Good News Cookbook Series, published 1992, volume XII, no. 4.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Combine egg whites and cream of tartar. Beat to stiff mixture. Set aside.
Combine sugar and water in a heavy saucepan and place over medium heat. Stir to dissolve sugar, then bring to a boil without stirring. Cover and cook 2-3 minutes to let condensation wash any sugar crystals down sides of the pan.
Uncover and continue to boil without stirring until syrup reaches soft ball stage (234-240°F on a candy thermometer). Remove from heat and stir in cold water for a second to stop the cooking process.
Pour syrup in a fine stream into stiffly beaten egg whites, beating them at high speed. The mixture should become very stiff and shiny with the addition of syrup. Continue beating for about 7 minutes, then set aside to cool before adding butter.
Whip butter until very soft and fluffy.
While beating egg white mixture at high speed, add creamed butter by large spoonfuls. Continue beating on high for 4-6 minutes.
Add vanilla and lemon extracts and blend until fully incorporated.
Use immediately.