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Vermont Maple Boiled Icing

From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947."
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  1. wicked cook 46
    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
    Reply
  2. Molly53
    From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
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