Makes 4 ½ cups
Ingredients
1 ¼ cups sugar
2/3 cups water
5 large egg whites
Pinch of cream of tarter
1 pound (4 sticks) unsalted butter, chilled
1 tsp. pure vanilla extract
Directions
In a small saucepan over medium heat, bring sugar and 2/3 cup of water to a boil. Continue boiling until syrup reaches 238˚ on a candy thermometer (soft-ball stage).
Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry. Do not over beat.
With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit-by-bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
Source Martha Stewart [1]