3/4 c. granulated sugar
1/4 c. water
1/8 tsp. cream of tartar
1 tsp. corn syrup
2 egg whites
1 tsp. vanilla

Beat the two egg whites in the smaller mixing bowl until stiff; a path made by the spatula through the egg whites should remain without flowing together.

Cook the first four ingredients on medium heat in a saucepan without stirring until the mixture flows off a spoon into a long thread (242 degrees). This will happen just before the mixture begins to turn a darker color. Pour immediately over the beaten egg whites while mixer is on high speed. Keep beating until icing is cool and thick enough to spread. Add vanilla. This recipe covers generously an 8 inch two layer cake.