Fluffy White Frosting (A Twist on Seven Minute Frosting)

INGREDIENTS

DIRECTIONS

In a saucepan, add sugar, water and cream of tartar. Bring to a boil, stirring until the sugar dissolves. Boil approx. 2 minutes. Take off the heat and set aside —you will bring the mixture back to a boil when the egg whites are ready.
Put the egg whites into a mixing bowl and using the whisk attachment to you mixer, whisk the egg whites until they are white and foamy, but not stiff. Stop mixing when the whites reach the soft peak stage — the peaks will just begin to curl when the beater is lifted. Add the vanilla at this time or during the final beating. Now, bring the sugar mixture back to boiling. With the mixer on low speed *SLOWLY* pour the hot sugar syrup into the egg whites (Be careful with this boiling sugar.) When the hot sugar mixture is completely in the bowl, increase the speed to high. The frosting will gradually thicken and increase in volume. When the egg whites will hold a stiff peak when the beater is lifted from the bowl, it is ready. Use this frosting very soon after making.
This will frost a 2 layer 8 or 9 inch cake or 24 cupcakes. If using for hi hat cupcakes it will frost only 12 cupcakes. The recipe can be doubled.
This frosting should be used immediately. A cake frosted with this can be left out for a day. (Longer if refrigerated).
**If you are using real egg whites rather than pasteurized, you can use half of the amount of cream of tartar.