• Place all ingredients except vanilla in double boiler. Mix thoroughly. Cook, beating constantly with rotary or electric beater until mixture forms peaks; about 7 minutes. Remove from heat, add vanilla and beat until of spreading consistency.
• For a harder shell, use cream of tartar, for a softer frosting use corn syrup.

Variations:

• Harvest Moon Frosting: Substitute 1 cup brown sugar for granulated sugar, omit corn syrup, and reduce water to 1/4 cup. Add 3/4 cup toasted almonds.
• Ivory Frosting: substitute 1/4 cup brown sugar for 1/4 cup granulated sugar.
• Pineapple Parfait Frosting: Substitute syrup from canned pineapple for water. Omit vanilla and add 1 teaspoon grated lemon rind. Garnish with drained spoon-sized pineapple cubes.
• Chocolate Frosting: Add 3 ounces unsweetened chocolate, melted and cooled, to frosting just before spreading on cake. Fold in, do not beat.