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“From the Syllabub blog at blogspot.com. Use this to fill layers of Chocolate Sour Cream Cake. Yum!”
READY IN:
20mins
SERVES:
12
YIELD:
4 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238F on a candy thermometer (soft-ball stage).
  2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
  3. With mixer running, add syrup to whites in a thin stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and brandy. If icing curdles, keep beating until smooth.

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