White Mountain Frosting

Ingridients

3 cups white sugar

1 cup water

1/4 teaspoon cream of tartar

3 egg whites

1 pinch salt

1 teaspoon vanilla extract

Directions

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.