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Vermont Maple Boiled Icing

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“From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.”
READY IN:
25mins
SERVES:
12
YIELD:
2 9inch layers of cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine syrup and boil to 238F or until a little of the syrup forms a soft ball when dropped into cold water.
  2. Pour hot syrup very slowly into beaten egg whites, beating constantly.
  3. Flavor with vanilla and beat until icing is nearly cool.
  4. Add baking powder during the last of the beating until cool and of proper consistency to spread.

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