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Frosting, Twice Cooked

Source of Recipe

San Francisco Examiner-Prudence Penny-1947


List of Ingredients

2 c sugar
1/8 tsp cream of tartar
few grains salt
2/3 C hot water
2 egg whites
1 tsp vanilla or other flavoring


Recipe

Boil first 4 ingredients together until sirup spins a very short thread (230 degrees F.). Beat egg whites stiff but not dry. Pour 1/2 of the hot sirup over egg whites very slowly, beating constantly.
Boil the remaining sirup until it spins a thread 1-1 1/2 inches long (240 degrees F.). Pour over egg whites in the same manner as before, continuing to beat until the frosting hangs from the beater when lifted. Add vanilla and blend thoroughly.
This frosting should harden on top but remain creamy underneath.
Frosting for tops and sides of 2, 9 inch, layers.