- 3 large egg whites
- 1 1/2 C. superfine or strained sugar (take regular and strain it)
- 1/2 tsp. cream of tartar
- 1/3 C. water
- 1 Tbs. light corn syrup (makes frosting smooth)
- 1 1/2 tsp. vanilla extract
Fill the bottom of a double boiler with 1-inch of water. Bring rapidly to a boil, then reduce heat to maintain a simmer. Place egg whites, sugar, cream of tarter and water in the top of the double boiler, stirring to blend the ingredients. Set over the bottom of a double boiler, cover and cook for 1 minute. Remove the lid and stir again briefly. Using a pastry brush, brush sides of saucepan with water to prevent crystals from forming, cover and heat 30 seconds longer.
Using a hand-held electric mixer, beat over simmering water for a minimum of 7 minutes, or until thick and fluffy. Add the corn syrup and vanilla and beat on medium speed for 2 minutes longer. Remove from heat. Empty into a stand mixer and beat on medium speed until the frosting cools and is very thick. If frosting is too soft, refrigerate for 30 minutes, then beat again.
Note: If the weather is very humid, additional beating time may be required. This frosting is best used the day it is made.
Yield: about 4 C., enough to fill and frost two 9-inch layers; three 8-inch layers; the tops and sides of a 9x13x2-inch oblong cake; or a 10-inch tube cake