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Boiled Icing Recipe (for cakes)

6 c granulated sugar, sifted

2 c water
2 tsp cream of tartar
2 c or 20 XL egg whites

5 c powdered sugar, sifted
Desired flavoring

Use candy thermometer to measure heat

Mix water and granulated sugar in a casserole and bring to boil.

Boiling water should reach 200°F.

Beat egg whites and cream of tartar in the mixer at medium speed.

Syrup must reach 230°F, then turn mixer speed to high.

When Syrup is in 240°F temperature,
pour syrup to egg whites.

Add desired flavoring and continue beating for 1 minute at high speed

Turn to low speed and gradually add the powdered sugar and beat for
10 minutes.

Beat at high speed again for a minute to incorporate the powdered

sugar to the boiled icing.
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