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!
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