2 egg whites
1/2 tsp. salt
1/4 c. sugar
3/4 c. white Karo syrup
1 1/4 tsp. vanilla

Beat egg whites and salt until soft peaks form. Add sugar, gradually beating until smooth and glossy. Beat in white Karo syrup, a little at a time; beat until frosting peaks. Fold in vanilla. Frosts two 8 or 9 inch layers or 24 to 30 cup cakes.