This 7-minute frosting is deliciously light, fluffy, and perfect for topping almost any cake. The icing is a lot like marshmallow cream, but is techinical a Swiss meringue. It is a classic for good reason. Try it over a moist chocolate cake for a bit of heaven.
In the bowl of a double boiler, combine sugar, water, egg whites, cream of tartar and salt.
Beat on low for 30 seconds.
Set over boiling water (make sure the boiling water is low enough that only the steam hits the double boiler, not the water.) While over the boiling water, beat on high for 7 minutes or until stiff and glossy.
Remove from heat, add vanilla and beat an additional 2 minutes.