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

In a medium mixing bowl, beat the egg whites and salt until soft peaks form when beater is slowly withdrawn. In a small saucepan, stir together the corn syrup and sugar. Over low heat, stirring constantly, cook until sugar is completely dissolved and mixture just reaches a full boil. Beat hot syrup, a little at a time, into egg whites. Beat in vanilla. Continue beating until mixture holds stiff straight peaks when beater is slowly withdrawn. Makes 4 1/3 cups, enough to cover tops and sides of two 8 or 9 inch cake layers. After frosting cake, let stand, uncovered, at room temperature for about 1 hour; then store, covered, and frosting will stay soft for about 3 days.