Penuche Frosting

Place egg whites, sugar, cream of tartar and water in the top of a double boiler over simmering water, stirring to blend the ingredients. Cover and cook for 1 minute. Remove the lid and stir again briefly. Using a pastry brush, brush sides of saucepan with water to prevent crystals from forming, cover and heat 30 seconds longer.

Using a hand-held electric mixer, beat over simmering water for a minimum of 7 minutes, or until thick and fluffy.

Add the corn syrup, vanilla, and maple extract and beat on medium speed for 2 minutes longer. Remove from heat.

Empty into a stand mixer and beat on medium speed until the frosting cools and is very thick. If frosting is too soft, refrigerate for 30 minutes, then beat again.

cook's notes

If the weather is very humid, additional beating time may be required. This frosting is best used the day it is made.

4 cups is enough to fill and frost two 9-inch layers; three 8-inch layers; the tops and sides of a 9x13x2-inch oblong cake; or a 10-inch tube cake.