Mountain Frosting

Mountain Frosting


  • 1 cup granulated sugar
  • 4 tablespoons water
  • ½ cup light corn syrup
  • 4 large egg whites
  • 2 teaspoons pure vanilla extract


  • Stir sugar, corn syrup, and water in a small heavy saucepan over high heat. Set spoon aside.
  • Using a pastry brush dipped in water, wash down any sugar crystals from the sides of the pan.
  • Heat mixture to a rolling boil without stirring until a candy thermometer reaches approximately 242 degrees Fahrenheit.
  • As sugar syrup is boiling, beat egg whites in the bowl of an electric mixer using the whip attachment at high speed until stiff peaks form.
  • Slowly pour hot syrup into the bowl of whites, beating the egg whites constantly.
  • Beat on high speed for approximately two minutes until stiff peaks form.
  • Add vanilla and mix until well blended.
  • Use immediately or store, covered in refrigerator.


Makes enough to fill 2 9-inch cake layers