White Icing

1. 1

   Cook without stirring sugar and water until thread spins. Beat until stiff egg whites and salt.

2. 2

   Add syrup in thin stream over egg whites, beating continuously.

3. 3

   When nearly all of syrup is added, add cream of tartar, then add remaining syrup.

4. 4

   Beat until it will hold its shape and nearly cool.

No additional tips available.