This is the perfect icing for our Coconut Layer Cake.
4 egg whites
1/4 cup light corn syrup
2 tablespoons water
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity. Place over hot water on moderate heat. Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted.
Immediately, in order to stop the cooking, transfer to the large bowl of an electric mixer. Add the vanilla and almond extracts and beat at high speed for about 5 minutes more, scraping the sides and bottom of the bowl almost continuously with a rubber spatula, until the mixture is smooth and very thick. Use immediately on the Coconut Layer Cake.
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