Ingredients
3 large egg whites
1 ½ cup superfine sugar, or strained sugar, take regular and strain it
½ tsp cream of tartar
⅓ cup water
1 tbsp light corn syrup, makes frosting smooth
1 ½ tsp vanilla extract
Preparation
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 cups, 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
