Prep 5 mins
Cook 20 mins
From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
- Combine syrup and boil to 238F or until a little of the syrup forms a soft ball when dropped into cold water.
- Pour hot syrup very slowly into beaten egg whites, beating constantly.
- Flavor with vanilla and beat until icing is nearly cool.
- Add baking powder during the last of the beating until cool and of proper consistency to spread.
This recipe is AWESOME . My DH finally after many years of not having chocolate cake with boiled icing for his brthday got it this year LOL There is plenty of icing for a 9 inch layer cake with leftovers for sampling LOL