Penuche Frosting
 
  makes about 4 cups, enough to fill and frost two 9-inch layers; three
8   inch layers; the tops and sides of a 9x13x2-inch oblong cake; or a
10   inch tube cake
  the name of this heavenly frosting refers to the length of time that the
  ingredients must be beaten continuously over simmering water. this results
  in a thick, fluffy consistency. p.s. it's also fat-free.
 
3 large  egg whites
1-1/2 cup  superfine or strained sugar (take regular and strain it)
1/2 tsp  cream of tartar
1/3 cup  water
1 Tbsp  light corn syrup (makes frosting smooth)
1-1/2 tsp  vanilla extract
 
fill the bottom of a double boiler with 1-inch of water. bring rapidly to 
a boil, then reduce heat to maintain a simmer. 
place egg whites, sugar, cream of tarter and water in the top of the 
double boiler, stirring to blend the ingredients. set over the bottom of a 
double boiler, cover and cook for 1 minute. remove the lid and stir again 
briefly. using a pastry brush, brush sides of saucepan with water to 
prevent crystals from forming, cover and heat 30 seconds longer. 
using a hand-held electric mixer, beat over simmering water for a minimum 
of 7 minutes, or until thick and fluffy. 
add the corn syrup and vanilla and beat on medium speed for 2 minutes 
longer. remove from heat. empty into a stand mixer and beat on medium 
speed until the frosting cools and is very thick. if frosting is too soft, 
refrigerate for 30 minutes, then beat again. note: if the weather is very 
humid, additiomal beating time may be required. this frosting is best used 
the day it is made. 
 
variation: penuche frosting 
 
1.   instead of the superfine sugar called for, use 1-1/2 cups firmly packed
  dark brown sugar.
2.   add 1/2 teaspoon maple extract along with the vanilla extract.
 
jenn b in swmo 
 
-- 
(ID: 1407) Mirror: rec.food.recipes: Fri, Sep 9, 2005


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