1. In a saucepan, pour the corn syrup and bring it to a full boil. 2. Meanwhile, beat eggs whites with cream of tartar until they hold soft peaks. 3. With the mixer still running on high, slowly add hot corn syrup in a slow, thin but steady stream. 4. Keep beating until frosting has stiff shiny peaks and hold their shape. 5. Beat in vanilla. 6. This recipe makes a lot, so feel free to make only half for a small cake. 7. Keep frosted cake refrigerated when not serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
