A cooking question..

I was wondering if any of you have made or heard of "vanilla topping"? I have it in another Amish cookbook that I have, and a dear old neighbor lady of mine used to make the same thing ,only she added wild strawberries to it.  It is just 2 egg whites, 1 tsp. vanilla, 1/4 c. corn syrup. All that you do is beat the egg whites and vanilla until frothy and gradually add the corn syrup and continue beating until stiff peaks form. If you add 1/4 c berries, you add them with the syrup. I know people have a fear of uncooked eggs, but I know what mine eat, and that they are fresh. I made some tonight for a sponge cake for dessert, and was just wondering... It is very much like coolwhip, only natural..not whipped grease!!

paulaayn's picture

Re: A cooking question..

Barb, are you sure you're not supposed to heat the corn syrup?  I just ask because it would then be like a French/Swiss meringue and would also "cook" the egg whites. 

Re: A cooking question..

No, the way I have always made it (and the recipe in the book doesn't call for that). However, I do have a similar recipe using maple syrup, where you do heat it. Perhaps the corn syrup one would work similarly?

paulaayn's picture

Re: A cooking question..

I would think it would.  I've seen Martha make swiss meringue.  She heats the sugar very hot, then beats the whites as she gradually streams in the sugar.  Makes a very fluffy, miracle whip looking fluff. 

Re: A cooking question..

Oh Tom, that is so funny! But I think you realize that "cool whip" is actually made from whipped oil products. Your humor reminds me of my son-in-laws,  he is a crazy "X" cowboy!!! He used to live in Minnesota... perhaps you know each other..(KIDDING)!Tongue out

TomK's picture

Re: A cooking question..

What ever whipped grease we line riders didn't eat with the biscuits, cookie used for the chuckwagon axles

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