Yield: 2 cups
1 cup Granulated sugar
3 tablespoons Water
1 Egg white
pn Cream of tartar
pn Salt
1/2 teaspoon Vanilla
in top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. Fold in vanilla. Cover and refrigerate for 1 hour or until thickened. [Icing can be stored for up to 3 days.]
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