1 1/2 c. sugar
1/2 tsp. cream of tartar
1/8 tsp. salt
1/3 c. water
3 egg whites
1 tsp. vanilla

Combine sugar, cream of tartar, salt and water in heavy saucepan. Bring to boil over medium heat, stirring constantly until sugar dissolves. Boil without stirring to soft ball stage (242 degrees). Set syrup off heat.

Beat the egg whites with vanilla in a small bowl until stiff (high speed). Continue beating while pouring syrup over egg whites, beating until frosting is of spreading consistency. This will take 5 to 7 minutes.