I saw the title for this in my "new" Fannie Farmer cookbook and thought, "Well, that's what our yard looks like, so why not?"
I'd made a plain ol' yellow cake (my favorite), and found myself woefully lacking in confectioner's sugar. Remembering that there is such a thing as cooked frosting, although it's not often seen these days, I thought I'd give it a whirl. My sons thought it tasted like a cross between marshmallows and cotton candy, and it disappeared quickly enough to convince me that they liked it. I've learned through many years to disregard whatever men say, and pay attention to how fast they demolish something. Example: "These are the most delicious brussels sprouts ever," as they eat 2. "This cake is passable," as they eat 2 pieces. Case closed.
WHITE MOUNTAIN CREAM
1 cup sugar
1/3 cup water
1/8 tsp cream of tartar
pinch of salt
2 egg whites
1/2 tsp vanilla extract
Combine everything except the egg whites, and cook over medium heat "until it spins a 6 inch thread" (whatever that means) or reaches 240F on a candy thermometer. Meanwhile, beat the egg whites until very stiff. Drizzle in the hot sugar mix, and beat more, until soft peaks form. Add the vanilla and frost your cake. While I think I prefer buttercream frosting (truth be told, I am not that big a fan of frosting), this certainly looks beautiful.
Important note: Don't get impatient and stop cooking the sugar mixture too early, or it will never stiffen up properly. I threw out my first batch, so trust me, it's worth the wait. I also let my Kitchenaid mixer to the egg work while I cooked the sugar mixture. Having more to do made me less impatient!