2 egg whites
Dash of salt
1 tbsp. light corn syrup
1 1/2 c. sugar
1/2 c. water
1 1/4 tsp. vanilla

Combine all ingredients, except the vanilla, in top of double boiler. Beat 1 minute to blend. Then place over boiling water and beat with sturdy egg beater or at high speed of electric mixer for 7 minutes or until stiff peaks will form. (Stir frosting up from bottom and sides of pan occasionally.) Pour into a large bowl. Add vanilla and beat 1 minute more or until thick enough to spread. Makes 5 1/3 cups, enough to cover tops and sides of 2 (8 or 9 inch) layers, a 13 x 9 x 2 inch cake or 24 cupcakes.