Boiled Frosting

1. 1

   Combine granulated sugar and cream of tartar in saucepan. Add boiling water and stir until sugar is dissolved. Place saucepan over heat and bring mixture to a boil. Boil rapidly, without stirring, for about 10 minutes or until syrup forms a soft ball in cold water, or until candy thermometer indicates 240 degrees. Remove from heat while testing. Beat egg whites until stiff. Pour hot syrup in fine stream over egg whites, beating constantly with electric mixer until frosting is cool and of proper spreading consistency. Stir in vanilla.

* Per serving · 4 servings · Values may vary.

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