Fluffy Boiled Icing

1. 1

   In a heavy saucepan combine sugar, water and cream of tartar.

2. 2

   Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals.

3. 3

   Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.

4. 4

   Beat egg whites with pinch of salt until glossy and peaked.

5. 5

   Slowly pour in syrup as you continue to beat the whites.

6. 6

   Beat until cool and frosting is soft and fluffy.

7. 7

   Fold in vanilla.

* Per serving · 4 servings · Values may vary.

No additional tips available.