Italian Meringue Frosting

1. 1

   In a 3cup saucepan, combine the water and 2/3 cup sugar.

2. 2

   Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.)

3. 3

   Near the end of the boiling time, whip the egg whites with the cream of tartaruntil soft peaks form.

4. 4

   Add the 2 tablespoons sugar, and continue to whip until the whites are stiff butnot dry.

5. 5

   With the mixer running, pour the syrup onto the whipped w

* Per serving · 4 servings · Values may vary.

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