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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.

Martha Stewart Living, February/March February/March 1992

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Yield:
Makes about 2 1/2 cups
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Ingredients

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Directions

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  • 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.

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  • Remove from heat, add vanilla, and continue beating until glossy and stiff enough to spread. Use immediately.

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