COLONNADE ICING Recipe

Reviewed By dwtaylor
"does this recipe need to be refrigerated after put on a cake? Great recipe ... read full review"
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Ingredients
  • 4 1/2 cups sugar
  • 1 cup water
  • 6 tablespoons white corn syrup
  • 6 egg whites, beaten stiff
  • 1/3 cup confectioners sugar
Directions
Mix sugar, water and corn syrup and cook to soft ball stage, 238 degrees on a candy thermometer. Add slowly to egg whites, which have been beaten stiff but not dry, beating thoroughly until the icing is like cream. Add confectioner's sugar. This is a soft on the inside, crusty on the outside icing that never fails. Leftovers may be refrigerated, then heated in warm water to lukewarm and used as needed. Good on chocolate, yellow or white cake.
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COLONNADE ICING Recipe Reviews

colonnade icing

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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dwtaylor
Rating of 5 out of 5.0 stars
Reviewed By
"does this recipe need to be refrigerated after put on a cake? Great recipe makes a lot I could have iced four cakes."
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