1 c sugar
1 1/2 c water
2 T light corn syrup

4 egg whites
1/4 t cream of tartar

Combine sugar, water and corn syrup in a sauce pan, cook over medium heat, stirring constantly, until clear. Cook without stirring, until the mixture reads 240 degrees on a candy thermometer.

Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form. Slowly add hot syrup mixture, beating constantly. Beat until peaks form and frosting is desired consistency.

Yield 7 cups, enough to cover one 2 layer cake.