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| HONEY FROSTING |
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- 1¾ cups sugar
- ½ cup water
- 2 egg whites
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- 1 teaspoon vanilla
- 1 cup honey
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Cook sugar and water together, stirring until the sugar is dissolved.
Boil, without stirring, to 238° F. or until the syrup forms
a soft ball when tested in cold water. Pour over the stiffly
beaten egg whites and beat constantly until the mixture holds
its shape. Beat in honey. When cool, add vanilla. |
Purchase dessert
cookbooks
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