- 3 cups white sugar
- 1 cup water
- 1/4 teaspoon cream of tartar
- 3 egg whites
- 1 pinch salt
- 1 teaspoon vanilla extract
- Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F (115 degrees C), or until syrup spins a long thread when dripped from a spoon.
- Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.