3/4 c. light corn syrup
1/4 c. sugar
Dash of salt
2 egg whites
1 1/2 tsp. or less of vanilla

Heat corn syrup to a boil. In a small mixer bowl, beat egg whites and salt at high speed for 1/2 minute until foamy. Gradually add sugar and continue to beat until stiff peaks form, about 1 minute. Slowly add boiling corn syrup to egg white mixture while beating. Add vanilla. Continue beating until frosting becomes thick enough to spread, about 5 minutes.

Makes a generous amount. This recipe will cover a 13x9 inch cake or an angel food.