Coffee-Scotch Icing
1 cup granulated sugar
1/2 cup brown sugar
2/3 cup double-strength coffee
1 tbsp light corn syrup
2 egg whites
Cook sugars, coffee and corn syrup (without stirring) to 240F or until small amount dropped from tip of spoon spins a long thread.
Beat egg whites until stiff but not dry, pour syrup slowly into egg whites, beating constantly. Continue beating until thick enough to spread.
Will frost 2 (9-inch) layers.