This recipe makes a very light and fluffy icing, perfect for an angel food cake, with very little effort. You can mix it up with peppermint or other essence.
very much like meringue icing, only lighter and less overpoweringly sweet, so suitable for using loads and loads of it. It holds its shape very well, provided you let it get stiff enough- with my mixer, that was around 10 minutes. It doesn't leave you with the 'stomach full of fluff' feeling like some fluff icing does, which is nice. A bit of almond essence goes well with it - 06 Dec 2013
This icing is wonderful!! Very light and not too sweet! I think the trick is to beat the egg/sugar/cream of tartar mixture first before adding the boiling water. Then add the vanilla. We had no problem getting it fluffy as did the last review. Extra icing also stores well in the frig for later use. - 23 Oct 2005 (Review from Allrecipes USA and Canada)
FANTASTIC! I didnt have any cream of tartar so I used salt and it came out fantastically. I had to beat it for about 3 minutes longer but WOW! It was gobbled up with requests for more. (I used it on deep dish brownies.) A keeper! - 25 Nov 2006 (Review from Allrecipes USA and Canada)