|Sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Cream of tartar||1 Pinch|
In a saucepan heat sugar and water gently until sugar is dissolved.
Dissolve cream of tartar in 1 teaspoon water, add to sugar syrup, cover and bring to a boil.
Boil 2 minutes, remove the lid, insert sugar thermometer and boil sugar syrup steadily without stirring to 240Â°F.
Meanwhile beat egg whites until they hold a stiff peak.
Stop syrup cooking by dipping the base of the pan in cold water.
Then, holding the pan well above the egg whites, pour in the hot syrup in a steady stream, beating continuously.
Beat until the mixture holds its shape and is no longer glossy.
Add vanilla and spread quickly over cake with a palette knife in bold, sweeping strokes, because the frosting sets quickly.