Enough for Two 9” Layers
4 Large Egg Whites, Room Temperature
1/8 Teaspoon Cream of Tartar
½ Teaspoon Fine Sea Salt
1 1/3 Cups Sugar
2/3 Cup Water
1 Teaspoon Pure Vanilla Extract
In a medium size saucepan, bring the water, sugar and salt to a boil over high heat, swirling the pan in the beginning to help dissolve the sugar. Do not stir with a spoon. Once it begins to boil, cover the pan with a lid for a minute or two to help dissolve the sugar crystals that form on the side of the pan. Do this instead of washing the crystals down with a brush (a secret I learned from Julia). Remove the lid and boil the sugar/water mixture until it reaches 230° on a candy thermometer. As soon as it reaches 230°, in the bowl of a standing mixer fitted with the whisk attachment on low speed, beat the egg whites for a few seconds to break up the whites. Add the cream of tartar and, with the mixer speed on high, beat the whites until soft peaks are formed.
By this time the sugar syrup will reach 240°. Carefully transfer the syrup to a 4 cup measuring pitcher. Reduce the mixer speed to low and pour the syrup into the egg whites in a slow and steady stream. When all of the syrup is in the whites increase the mixer speed to high and beat until the frosting is very thick, glossy and completely cool; about 7 minutes. Beat in the vanilla extract. (Coconut extract if using for coconut cake.)
