The Vintage Chiffon Cake Site

Frostings/Icings, etc.

White Mountain Icing

Stir until well blended in small saucepan
1/2 cup sugar, 1/4 cup white corn syrup, 2 tbsp. water.
Boil rapidly until mixture spins a 6 to 8 in.
thread or 242°. When mixture begins to boil,
start beating 2 egg whites. Beat until stiff
enough to hold a peak. Pour hot syrup slowly
in a thin steady stream into beaten egg
whites, beating constantly with electric or
rotary beater until mixture stands in stiff
peaks. Blend in 1/2 tsp. vanilla. Makes enough for
Large Cake. For Small Cake use half the amounts of
ingredients.

Note: When vanilla is omitted, the icing is known as Egg White Icing.

Sources: Betty Crocker Chiffon Cake Recipes and Secrets, p. 10; Gold Medal Chiffon Cakes, p. 15.