|Sugar||2 Cup (32 tbs)|
|Cream of tartar||1 Pinch|
1. Take a heavy bottomed pan, place on low heat with ½ a cup of water and sugar.
2. Dissolve the sugar on low heat without stirring.
3. Prepare a cream of tartar paste with 1 teaspoon water and add to sugar syrup.
4. Place a candy thermometer in the pan and keep checking for the temperature as the mixture boils.
5. Allow the mixture to boil till a candy thermometer reads 240°F.
6. Take a bowl, add eggs and beat to stiff. Do this just before the mixture registers 240°F.
7. Take the syrup off from heat.
8. Wait till the mixture stops bubbling.
9. Once the mixture is fairly stable, pour on egg whites as a thin, long stream, beating constantly.
10. Beat till the frosting turns opaque and thick.
11. Mix 3 to 4 drops vanilla and use immediately to frost an 8 inch cake.
It is idea l to use a candy thermometer to record the temperature. In case it is not available, you can prepare a seven-minute frosting, which will be a little softer than the original.