3/4 cup white sugar
1/2 tsp cream of tartar
1 pinch salt
2 egg whites
1/4 cup cold water
Combine the sugar, cream of tartar, salt, egg whites, and water in a
large heat-proof mixing bowl or double boiler of at least a 2-quart
capacity. Set over simmering (not boiling) water over moderate heat.
Beat with a hand electric mixer at high speed for about 5 to 7
minutes, until the frosting stands in definite peaks when the beater is
Remove from the water and continue beating for several minutes,
until the frosting has cooled and no longer feels hot to your finger,
and stands in soft, smooth, billowy peaks. Add the vanilla and beat
until mixed well.
You will have enough to generously fill and frost an 8 or 9 inch two-layer cake or a 9 or 10 inch tube cake.
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