Pallor Icing

Ingredients

• 1 cup white sugar
• 3 tablespoons water
• 1 egg white
• pinch of cream of tartar
• pinch of salt
• 1/2 teaspoon vanilla

Method

In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer beat at high speed for 7 minutes or until stiff glossy peaks form. Fold in vanilla. Cover and refrigerate for one hour or until thickened. Icing can be stored for up to 3 days.

Yield: 2 cups

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