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

Mix well in a saucepan sugar, water, and cream of tartar; bring to a boil and boil slowly without stirring until syrup spins a thread. Keep saucepan, covered, first 3 minutes to prevent crystals from forming on sides of pan. While syrup is cooking, beat egg whites until stiff (until holds a point). Pour hot syrup very slowly in a thin stream into stiffly beaten egg whites, beating constantly until frosting holds its shape. Add vanilla. Frost

Hint: If cooked frosting will not set, add a little confectioners' sugar very slowly until mixture is stiff enough.