Classic fluffy white boiled frosting made by streaming hot syrup into beaten egg whites.

Steps

1. Combine sugar and water in a small saucepan. Cook over medium heat, stirring constantly until sugar is dissolved.
2. Set saucepan over high heat and do not stir.
3. Cook until candy thermometer indicates soft-ball stage (113°C or 236°F), or until syrup spins a long thread when dripped from a spoon into cold water. Remove from heat.
4. Meanwhile beat egg whites until frothy; add salt and cream of tartar. Continue beating until soft peaks are formed.
5. Add boiling syrup very gradually over beaten egg whites, beating constantly until mixture is of the right spreading consistency (holds its shape).
6. Beat in vanilla and use immediately. Cake should be cool before icing.

Notes

• Variation: add 2 tsp coffee for mocha flavour. Add it to the sugar and water before boiling.