Colonnade Icing
By: Anonymous
Published: Thursday, February 11, 2010 - 7:54pm

Ingredients




4 1/2 cups Sugar
1 cup Water
6 tablespoons Light corn syrup
6 Egg whites, beaten stiff
 cup Confectioner's sugar

Preparation

1 Cook 4-1/2 cups sugar, water and corn syrup to soft-ball stage (238 degrees on candy thermometer). Add slowly to egg whites, beating thoroughly until consistency of cream. Add confectioner's sugar. This is a soft-on-the-inside and crusty-on-the-outside icing that never fails. 2 Leftover may be refrigerated then placed over pan of warm water when ready to use. Variation: Mix with fresh or toasted coconut flakes for chocolate or yellow cake.