2 egg whites (be sure they are room temperature)
3/4 cup of light corn syrup
1/4 cup of sugar
1/4 tsp of salt
2 t vanilla extract
- In a clean bowl, beat egg whites and salt on a high speed until foamy. I highly recommend using a stand mixer. You can use a hand mixer, but it'll take longer.
- While the mixer is still running, add in sugar slowly. Beat mixture at medium speed until soft peaks form (when you lift the mixture out, you should have little points in the mixture that bend at the top).
- Bring the corn syrup to a boil in a small pan, on medium heat. Once syrup is boiling, remove from heat.
- Slowly add the corn syrup to the egg mixture while the mixer is on high. Beat until stiff peaks form. This will take about 5 minutes.
- Add vanilla. Mix well.
I recommend using this frosting quickly. It doesn't store well. Do not put plastic wrap over the iced cake. It'll make a mess.