This frosting is easy and stays soft but it is not fast. The egg mixture needs whipped until you think the mixture is thick enough to hold the mixer up. I usually mix it until I believe it is at that point and then whip 2 or 3 minutes more. Even if under-whipped, it is good, but it will run when you frost and/or cut the cake. The recipe calls for vanilla, but you can substitute any liquid flavor you like.
2 Egg Whites OR Egg Whites Powder reconstituted for 2 Egg Whites
1/2 cup sugar
1/2 cup white syrup
Place all ingredients in the top of a double boiler and beat with an electric mixer until very thick. Whip in 1 tsp vanilla flavoring and spread on cake.
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