White Mountain Cream Frosting

• 1 cup granulated sugar
• 1/3 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 4 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

1. Combine sugar, corn syrup, water, and salt in a small saucepan; cover. Heat to boiling; uncover; boil gently, until mixture registers 242 degrees F on a candy thermometer, or until a small amount of the hot syrup falls, thread-like, from spoon.
2. While syrup cooks, beat egg whites with cream of tartar in a large bowl until stiff peaks form when beaters are removed. Pour hot syrup onto egg whites in a very thin stream, beating all the time at high speed, until frosting is stiff and glossy. Beat in the 1/2 teaspoon vanilla.
3. Pink Mountain Cream Frosting:
4. Follow basic recipe for White Mountain Cream Frosting, using 1/2 cup maraschino cherry liquid in place of water; add a few drops of red food coloring together with the 1/2 teaspoon vanilla to tint frosting a delicate pink. Add more red food coloring if you prefer a deeper shade.

sugar, light corn syrup, water, salt, egg whites, cream of tartar, vanilla extract

Taken from www.food.com/recipe/white-mountain-cream-frosting-117823 (may not work)