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

Combine sugar, corn syrup and water in small saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly, without stirring, to 242 degrees on candy thermometer.

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form; add vanilla during last minute of beating. Frosts 2 (8 or 9 inch) layers or a 9 x 13 cake.

Pink Mountain Frosting: Substitute maraschino cherry juice for water.