Instructions: In a medium saucepan combine sugar, water, cream of tartar and salt. Bring to a boil and boil without stirring until mixture reaches 240F/116C (soft ball stage).

Place egg whites in a bowl and beat, adding sugar syrup slowly while beating, until thick and fluffy.

Stir in vanilla.

NOTES :
Makes about 2 cups/500 mL of frosting.

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