BOILED ICING

2 pounds granulated sugar
1 1/4 cups hot water
4 ounces egg whites (about 4 total)
1 tablespoon vanilla

Combine sugar and water. Stir until sugar is dissolved. Boil without stirring to soft ball stage (238 degrees F).

Beat egg whites on high speed until stiff but not dry, using wire whip attachment. Gradually pour syrup over egg whites while beating. Continue beating until icing is of consistency to spread.

Add vanilla. Spread on cake at once.

VARIATIONS:

Bittersweet Icing:
Melt 8 oz unsweetened chocolate over hot water. Gradually stir in 1 1/2 oz margarine or butter. When slightly cool, pour over white icing to form a design.

Candied Fruit Icing:
Add 8 oz chopped candied fruit.

Chocolate Icing:
Add 8 oz melted chocolate.

Coconut Icing:
Frost cake. Sprinkle with 4 oz dry shredded coconut.

Maple Nut Icing:
Delete vanilla. Flavor with 1 1/2 tsp maple flavoring. Add 6 oz chopped nuts.

Maraschino Cherry Icing:
Delete vanilla. Add 1/2 tsp almond extract and 8 oz chopped maraschino cherries.

Peppermint Icing:
Add 8 oz finely crushed peppermint candy.

Makes 2 quarts
Source: Duncan Hines