1/2 cup water
1 1/2 tablespoons light corn syrup
1 1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 egg whites
1 1/2 teaspoons vanilla extract
Place water, corn syrup, sugar, cream of tartar, and salt in a heavy saucepan. Stir over medium heat until sugar is completely dissolved, forming a syrup.
Place egg whites in a very clean and grease free bowl of an electric mixer. With wire whip attachment, turn mixer to HIGH speed and whip until egg whites begin to hold shape, about 45 seconds. Continuing on HIGH speed, gradually add hot syrup in a thin, steady stream, about 1 to 1 1/2 minutes. Add vanilla and continue whipping about 5 minutes or until frosting loses gloss and stands in stiff peaks. Use immediately.
Makes enough to frost a 8 or 9-inch layer cake, including between the layers.
FLUFFY CHOCOLATE FROSTING:
Melt 3 squares (1 ounce each) unsweetened chocolate with water, corn syrup, sugar, cream of tartar, and salt. Proceed as directed above.
FLUFFY PEPPERMINT FROSTING:
Omit vanilla and add 1 teaspoon peppermint extract and 1/4 cup crushed peppermint candy. Proceed as directed above.
FLUFFY AMARETTO FROSTING:
Omit vanilla and add 2 1/2 teaspoons Amaretto liqueur. Proceed as directed above.
FLUFFY LEMON FROSTING:
Omit vanilla and add 1 teaspoon lemon extract and 2 teaspoons grated lemon peel. Proceed as directed above.
Date: June 6, 2002