1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water
2 egg whites
1/8 tsp. cream of tartar
1/2 tsp. vanilla

Combine sugar, corn syrup and water in a small saucepan; cover. Heat to boiling; uncover; boil gently without stirring, until mixture registers 242 degrees on a candy thermometer or until a small amount of the hot syrup falls, threadlike, from spoon.

While syrup cooks, beat egg whites with cream of tartar in a large bowl with electric mixer until stiff peaks form when beaters are removed. Pour hot syrup into egg whites in a very thin stream, beating all the time at high speed, until frosting is stiff and glossy. Beat in the vanilla. Makes enough to frost two or three 8 inch cake layers.