White Mountain Frosting

Recipe View In a heavy-bottomed saucepan, combine the sugar, water, and cream of tartar. (2 minutes)

Recipe View Place over medium heat and stir until the sugar is dissolved. Cover the pan and bring to a boil. (3 minutes)

Recipe View Uncover and cook, without stirring, until a candy thermometer registers 238°F (115°C), also known as the soft-ball stage. The syrup should form a long, delicate thread when drizzled from a spoon. (5-7 minutes)

Recipe View While the syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff, glossy peaks form. (4-6 minutes)

Recipe View Once the syrup reaches the desired temperature, carefully and slowly pour it into the beaten egg whites in a thin, steady stream, with the mixer running on medium speed. (1 minute)

Recipe View Continue to beat the frosting until it is thick, glossy, and holds stiff peaks. The bowl should be cool to the touch. (5-8 minutes)

Recipe View Stir in the vanilla extract and salt. Use immediately or store in an airtight container in the refrigerator for up to 3 days. Re-whip before using.