White Mountain Frosting

1/2 C sugar
1/4 C light com syrup
2 Tbsp water
2 egg whites (1/4 C)
1 tsp vanilla

Combine sugar, com syrup & water in small saucepan. Cover; heat to rolling boil over medium heat. Remove cover & boil rapidly, without stirring to 242 degrees on candy thermometer ( or until small amount of mixture dropped into very cold water forms a firm ball).

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form; add vanilla during last minute of beating.

Variations:
Pink Mountain Frosting: Substitute maraschino cherry juice for the water.
Satiny Beige Frosting: Substitute brown sugar (packed) for the white (granulated sugar) & decrease vanilla to 1/2 tsp.
Very easy to make, sounds more difficult. Just takes a little practice.