2 C Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar 2/3 C water 6 egg whites 1/2 C Imperial Sugar Confectioners Powdered Sugar or Dixie Crystals Confectioners Powdered Sugar 2 tsp vanilla 2/3 C Imperial Sugar Confectioners Powdered Sugar or Dixie Crystals Confectioners Powdered Sugar
Put granulated sugar and water over low heat, stirring until sugar is dissolved; boil to 240 degrees F., or until syrup makes a long thread. While this is boiling, mix egg whites and 1/2 C powdered sugar and beat until it stands in peaks (as in meringue). Gradually pour boiled syrup over meringue, continuing to beat until thick and creamy. When almost cold, add 2/3 C powdered sugar and vanilla. Beat until stiff enough to spread on cake. Keep unused portion in refrigerator, tightly covered.
This makes a soft frosting which can be kept for several days. If desired, only make half the recipe to frost a 2-layer cake.
