Lady Baltimore Frosting

In medium saucepan measure in sugar water corn syrup and salt over medium heat. Stir to dissolve. Cook to soft ball stage 240 degrees F (115 degrees C) without stirring. It should fall from spoon in a thin thread.

Beat egg whites and cream of tartar until stiff peaks form; do this shortly before syrup has reached the soft ball stage. When ready pour syrup in a thin stream over stiff egg whites being careful to beat continuously the whole time. Add vanilla and beat until the right spreading consistency is achieved.