2 c. brown sugar
2 egg whites, at room temperature
5 tbsp. water
1/4 tsp. salt
1 tsp. vanilla extract

Combine sugar, egg whites, water and salt in top of double boiler, stir until blended. Place over simmering water. Beat with rotary beater until frosting stands in peaks, about 7 minutes or with electric beater, about 5 minutes.

Remove from heat. Add extract. If necessary, continue beating until desired consistency is reached. Yield: Frosting for 2 or 3 (9-inch) round layers or 3 dozen cupcakes.