Here's a great creamy icing with a meringue texture. You can substitute sherry instead of vanilla for an interesting variation.
It should be noted that this recipe is for a specific cake...the Lady Baltimore Cake...which is a very light cake. It isn't necessarily for the typical cake or cupcakes. - 24 Jul 2009 (Review from Allrecipes USA and Canada)
I've always thought that cooked icings were more work than they're worth but this one was so easy to make I plan to use it on all my angel food cakes from now on. Replace the vanilla with flavored extracts and you can get a icing to match any cake! - 06 Sep 2002 (Review from Allrecipes USA and Canada)
This is a great merinque frosting. Very fluffy and light. I let the egg whites come to room temp before I whipped them, and after adding the syrup, I beat them for about 10 minutes. Awesome! - 23 Jan 2009 (Review from Allrecipes USA and Canada)