Beaman Family, Dessert
2 1/2 c. sugar
1/8 t. salt
1/3 c. Karo syrup (white)
1/2 c. water
2 egg whites (at room temperature)
1 1/2 t. vanilla
Stir together the ingredients in a small saucepan.
Stir over medium high heat until sugar dissolves, washing down crystals from the side of the pan.
Boil with the lid on for 1 to 2 minutes.
Remove lid and cook to 242 degrees.
In the large bowl of an electric mixer beat the egg whites until stiff.
Slowly pour hot syrup over the beaten egg whites, continuing to beat at high speed.
Beat in the vanilla and continue beating until icing loses its stickiness and becomes creamy.
Use to frost Easter Lilies.
Although the younger generations like quicker frostings, this is the original recipe that Jean would use when she made Lilies for Easter.