|Sugar||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
Bring sugar, cream of tartar, salt, and water to a boil; cook until sugar dissolves.
Slowly add to unbeaten egg white, beating constantly with rotary or electric beater until frosting is of spreading consistency.
Frosts tops, sides of two 8 or 9 inch layers or one 10 inch tube cake.