Preparation / Directions:
Place water, corn syrup, sugar, cream of tartar, and salt in a saucepan. Stir over medium heat until sugar is completely dissolved, forming syrup.
Place egg whites in bowl. Attach bowl and wire whip. Turn to speed 10 and whip utnil egg whites begin to hold shape, about 45 seconds. Continuing on speed 10, 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.
VARIATIONS:
FLUFFY CHOCOLATE FROSTING: Melt 3 squares (1 ounce each) unsweetened chocolat with water, corn syrup, sugar, cream of tartar, and salt. Proceed as directed above.
FLUFFY PEPPERMINT FROSTING: Omit vanilla and add 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.
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