2 egg whites
2 cup (350 g) soft light brown sugar
1/4 tsp spoon cream of tartar
125 ml cold water
a pinch of salt
1 tsp vanilla essence
2 cup (350 g) soft light brown sugar
1/4 tsp spoon cream of tartar
125 ml cold water
a pinch of salt
1 tsp vanilla essence
method
1. Put all the ingredients, apart from the essence, into the top of a double boiler or heatproof bowl.
2. Beat until blended.
3. Place over boiling water; do not allow the bottom of the top pan or bowl to touch the water.
4. Cook, beating all the time for about 7 minutes, until the frosting forms soft peaks. Do not overcook.
5. Remove from the boiling water, add the vanilla essence, and beat the frosting for about 2 minutes until of spreading consistency.
2. Beat until blended.
3. Place over boiling water; do not allow the bottom of the top pan or bowl to touch the water.
4. Cook, beating all the time for about 7 minutes, until the frosting forms soft peaks. Do not overcook.
5. Remove from the boiling water, add the vanilla essence, and beat the frosting for about 2 minutes until of spreading consistency.
serving amount
enough to cover the top, sides, and fill one 20cm sandwich cake
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