|Granulated sugar||1 2⁄3 Cup (26.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Egg whites||1⁄2 Cup (8 tbs)|
Combine sugar, water, and cream of tartar, and stir over low heat until sugar is dissolved.
Cook without stirring to 260°F., or until a little of the mixture dropped in cold water forms a hard ball.
Cook to 270°F if day is cloudy.
Beat egg whites until stiff but not dry, using a hand beater or an electric beater at high speed.
Now add the syrup gradually, beating all the time.
By the time all the syrup is added the icing should be ready to spread.
Frosts tops and sides of three 8 1/2 layers or two 9" layers.
This icing mounds and remains soft with no crust.