Penuche Frosting

Makes about 4 cups, enough to fill and frost two 9-inch layers; three
8-inch layers; the tops and sides of a 9x13x2-inch oblong cake; or a
10-inch tube cake
The name of this heavenly frosting refers to the length of time that the
ingredients must be beaten continuously over simmering water. This results
in a thick, fluffy consistency. P.S. It's also fat-free.

3 large egg whites
1-1/2 cups superfine or strained sugar (take regular and strain it)
1/2 teaspoon cream of tartar
1/3 cup water
1 tablespoon light corn syrup (makes frosting smooth)
1-1/2 teaspoons vanilla extract

Fill the bottom of a double boiler with 1-inch of water. Bring rapidly to
a boil, then reduce heat to maintain a simmer.
Place egg whites, sugar, cream of tarter and water in the top of the
double boiler, stirring to blend the ingredients. Set over the bottom of a
double boiler, cover and cook for 1 minute. Remove the lid and stir again
briefly. Using a pastry brush, brush sides of saucepan with water to
prevent crystals from forming, cover and heat 30 seconds longer.
Using a hand-held electric mixer, beat over simmering water for a minimum
of 7 minutes, or until thick and fluffy.
Add the corn syrup and vanilla and beat on medium speed for 2 minutes
longer. Remove from heat. Empty into a stand mixer and beat on medium
speed until the frosting cools and is very thick. If frosting is too soft,
refrigerate for 30 minutes, then beat again. NOTE: If the weather is very
humid, additiomal beating time may be required. This frosting is best used
the day it is made.

VARIATION: Penuche Frosting

1. Instead of the superfine sugar called for, use 1-1/2 cups firmly packed
dark brown sugar.
2. Add 1/2 teaspoon maple extract along with the vanilla extract.

Jenn B In SWMO

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