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

Stir together until blended, sugar, syrup and water. Boil rapidly until it spins 6-8 inch thread (242°F). When mixture begins to boil start beating egg whites until stiff enough to hold a peak. Pour hot syrup into egg whites, beating constantly. Mixture should stand in very stiff peaks. Blend in vanilla.

Note: You can use 3 egg whites for an even fluffier frosting.