Meringue (Icing)

Ingredients

• 4 egg whites
• 1 cup superfine granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions

1. Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
2. Place the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
3. Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5-6 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.
4. Use on desired cakes or pies. (Yields enough frosting for about 24 cupcakes.)