It is best to make this icing with a portable mixer, but if you are making it by hand, be sure to whisk vigorously and constantly.
- Yield: Makes about 2 1/2 cups
Source: Martha Stewart Living, February/March February/March 1992
- 3 large egg whites
- 1 1/4 cups sugar
- 5 tablespoons cold water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Combine egg whites, sugar, water, and cream of tartar in a medium metal bowl. Set over a pot of rapidly boiling water, and beat constantly for 7 minutes.
Remove from heat, add vanilla, and continue beating until glossy and stiff enough to spread. Use immediately.