1 cup sugar
1/3 cup water
1/3 teaspoon cream of tarter
1/3 cup egg whites
1 1/2 teaspoon vanilla
- In a saucepan combine the sugar, water and cream of tarter. Heat to 242 degrees.
- While syrup is cooking beat the egg whites until stiff enough to hold a point.
- Pour hot syrup very slowly in a steady, thin stream into stiffly beaten egg whites; beating constantly.
- Add the vanilla.
- Beat until frosting holds shape. About 7 minutes :)!!