This is my all time fav icing. It was part of a cake that our family made in the south in the US. Grandma made it for every birthday. Normally this tops a white cake with a custard filling. However, I have added some boysenberry syrup and it turned purple and tasted fabbbbbb. Also, you can leave as is and top with toasted coconut. Enjoy!
Put egg whites, sugar, cream of tartar and water and in top of double boiler. Beat until mixed well. Place over rapidly boiling water.
Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch (20-23cm).
IMPORTANT. Do not allow water in the bottom of the double boiler to touch the pan, it will cause your frosting to go grainy. I personally use a very small pan for water and a large pan for the egg white mixture. Also, important, the amount might not look like much in the pan, but make sure to use a large pan because it grows!
Altered ingredient amounts.
PLEASE excuse the mention of syrup when beginning the recipe. I was a mistake, in the states I use corn syrup instead of cream of tartar. The syrup mentioned has nothing to do with the boysenberry syrup. lol. Any flavoring you add you do just as you would the vanilla and do it to taste. Best luck! - 13 Jan 2011