Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F. Or until the syrup spins a long thread when dripped from spoon.
Beat egg whites until stiff. Pour a thin, slow stream of the syrup into the egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.
Frost quickly as the frosting sets up.
Ingredients
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3 cups granulated sugar
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1 cup water
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1/4 teaspoon cream of tartar
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3 egg whites
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1 pinch salt
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1 teaspoon vanilla
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