Angel Feather Icing

Angel Feather Icing           

As written in Food That Really Schmecks by Edna Staebler

There's nothing better for an angel cake or a layer cake than this almost fool-proof and lucious icing; it doesn't dissolve, run away or get crusty; it stays tender and fluffy for days if anyone lets it last that long.


2 egg whites

3/4 cup sugar

1/3 cup corn syrup

2 tablespoons of water

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon vanill or other flavouring


Put everything but the vanilla into the top of a double boiler with a fast-boiling water below. Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks. Remove from heat, add flavouring, and keep on beating until it is thick enough to spread easily. You'll be delighted and everyone will exclaim when they see the glorified cake.