This is a cooked icing for a two layer gingerbread cake made with brown and white sugar, vinegar, vanilla and beaten egg whites.
INGREDIENTS (for 1 servings):
- 1 cup packed brown sugar
- 1 cup white sugar
- 2/3 cup water
- 1/8 teaspoon cream of tartar
- 2 tablespoons white wine vinegar
- 2 egg whites
- 1 teaspoon vanilla extract
In a saucepan, combine the brown sugar, white sugar, water, cream of tarter and vinegar. Bring to a boil and cook to soft ball stage, 236 degrees F (113 degrees C).
In a large, deep mixing bowl, beat egg whites until stiff peaks form.
Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.