COOKED FROSTINGS Fluffy frostings to ice cakes in swirls and swirls. White Mountain Frosting Soft, never grainy, spreads easily. 1/2 cup sugar 2 tbsp. water 1/4 cup light corn syrup 2 egg whites (1/4 cup) 1 tsp. vanilla Mix sugar, water and corn syrup in saucepan. Cover saucepan; bring to rolling boil. Remove cover and cook’ to 242° or until syrup spins a 6 to 8" thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very s:’wly in a thin stream into the beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make pretty swirls with spatula. Makes frosting for two 8 or 9" layers or 13x9" oblong. Pink Mountain Frosting Make White Mountain Frosting (above)—except use 2 tbsp. maraschino cherry juice in place of water. Lemon Frosting Make White Mountain Frosting (above)—except, before beating vanilla, use 1 tbsp. lemon juice and fold in a little grated lemon rind. Chocolate Revel Frosting Make White Mountain Frosting (above). At the very last, fold in 1 sq. unsweetened chocolate (1 oz.), coarsely grated, or 1/2 cup semi-sweet chocolate pieces. Allegretti Frosting Melt over h't water 1 sq. unsweetened chocolate (1 oz.) with 1/4 tsp. shortening. Using a teaspoon, drip chocolate around’ top edge of cake iced with a fluffy white frosting, letting chocolate run down . sides in uneven lines. Satiny Beige Frosting Make White Mountain Frosting (above)—except use brown sugar in place of granulated. Use only 1/2 tsp. vanilla. Peppermint Frosting Make White Mountain Frosting (above)—except fold in, after beating, 1/2 tsp. peppermint flavoring or 1/3 cup coarsely crushed peppermint stick candy. Boil syrup to 242°. Will spin 6 to 8" thread. Pour very slowly into stiffly beaten egg whites. Continue beating until frosting holds its shape. A Candy Thermometer helps take guesswork out of making frostings and candies. To get an accurate reading, syrup must be bubbling around bulb or tip of thermometer; be careful that bulb or tip doesn’t rest on metal of pan. Marshmallow Frosting Make White Mountain Frosting (at left). At the last, fold in 6 to 8 quartered soft marshmallows, stirring until blended. Tutti-Frutti Frosting Make White Mountain Frosting (at left). At the very last, fold in nuts, candied cherries, dates and raisins (all chopped). Comfort Frosting Divinity type. 1 1/3 cups sugar 1 tbsp. light corn syrup 1/2 cup water 2 egg whites (1/4 cup) 1 tsp. vanilla Follow method for White Mountain Frosting (at left). HOW TO QUICK-FROST CUPCAKES Twirl the cupcakes in the frosting bowl.