A Recipe from Good Housekeeping’s Christmas Cook Book (1958)
About the Recipe
This marshmallow fluff frosting is so light and delicious. I don’t do corn syrup in my house, so I substituted real maple syrup instead, and it gave it just a hint of warmth that really balanced out the rest of the sweetness. It was the perfect frosting for this Confetti Christmas Cake. Don’t let the double boiler scare you – dive in and you’ll be rewarded with a delightful addition to your next cake.
About the Cookbook
This book came in a set of Good Housekeeping booklets that I bought for myself as a housewarming present. As with the other books, it’s a great set of recipes. The mid-century modern graphics and accents are so much fun. There are some truly creative recipes in this book, and I can see putting it to good use each year during the holiday season.
2 egg whites
1 1/2 cups granulated sugar
1/2 cup water
1 T white corn syrup
1/2 t salt
1 t vanilla extract
In double-boiler top, combine egg whites, sugar, water, corn syrup and salt. With electric mixer at high speed, beat over rapidly boiling water until mixture holds peaks – about 7 or 8 min. Turn into bowl; add vanilla; beat until mixture forms stiff peaks.
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