Wonderful White Cloud Frosting

4 Egg Whites
1/2 t Cream of Tartar
1 C Sugar
1/2 C Light Corn Syrup
1/4 t Salt
4 T Water
2 t Vanilla

*1. Egg whites do best at room temperature (if I forget to get them out then I just warm them in the microwave for 20-30 seconds). In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed just until stiff peaks form.
2. In quart saucepan stir sugar, corn syrup, salt and water until well mixed. Heat to rolling boil over medium heat. Boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of cold water forms a firm ball that holds its shape until pressed.
3. Let hot syrup rest for 1-2 minutes then pour very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form. Use frosting right away for best spreading consistency. Frosts a two layer 8″ or 9″ cake.


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