1 egg white
3/4 c. sugar
Dash of sugar
3 tbsp. water
1 tsp. light corn syrup
1/2 tsp. vanilla

(Makes 2 cups.) Combine egg white, sugar, salt, water, and corn syrup in top of small double boiler or in small bowl. Beat with electric mixer or rotary beater until thoroughly mixed, about 1 minute. Place over boiling water and beat constantly at high speed of electric mixer (or with rotary beater) until frosting stands in stiff peaks, about 4 minutes, stirring frosting up from bottom and sides of pan occasionally with rubber scraper, spatula or spoon.

Remove from boiling water. For a very smooth and satiny frosting, pour at once into a large bowl for final beating. Add vanilla and beat until thick enough to spread, about 1 minute.

TO MAKE 5 1/3 CUPS:

2 egg whites
1 1/2 c. sugar
Dash of salt
1/2 c. water
1 tbsp. light corn syrup
1 1/4 tsp. vanilla

Follow same directions, beating 7 minutes.

TO MAKE 6 3/4 CUPS:

3 egg whites
2 1/4 c. sugar
1/8 tsp. salt
1/2 c. water
1 tbsp. light corn syrup
1 1/2 tsp. vanilla

Follow same directions, beating 7 minutes.