1 c. sugar
1/4 tsp. cream of tartar
2 egg whites
1/4 tsp. salt
5 tbsp. cold water
1 tsp. vanilla

In a saucepan mix sugar, salt, cream of tartar and water. Cook to the thin candy stage (bubbling and coats the back of spoon). Remove from heat and add, slowly, to egg whites which have been beaten to the stiff and creamy stage, but not dry, stirring constantly. Frost cake right away. Enough for a two layer cake.