Aunt Maud's White Mountain Icing

Best when the cake and filling are prepared a day or two ahead and frost the day it is served.


  • 2 c. sugar
  • ¾ c. white corn syrup (Karo)
  • ½ c. water
  • 1 c. egg whites


  1. Cook sugar, syrup and water together until firm ball stage (242 degrees). It will boil up. I like to use a more narrow pan with high sides.
  2. While sugar syrup and water are cooking, place egg whites in a counter top mixer (hand mixer would be difficult).
  3. Beat until stiff.
  4. Once the syrup is ready, slowly pour onto the stiffly beaten egg whites.
  5. Run the mixer on high and beat for about 5 minutes.
  6. Let rest and beat again to cool it off.
  7. Ice the cake and add additional coconut on top.

**coconut can be died green at Easter. Decorate the top with  jelly beans and candied rabbits and sheep.