¾ cup (150 g) granulated sugar

⅔ cup (160 ml) light corn syrup

⅓ cup water

4 large egg whites (130 g), room temperature preferred

½ teaspoon cream of tartar

⅛ teaspoon table salt

1 ½ teaspoons vanilla extract

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In a small saucepan, combine sugar, corn syrup, and ⅓ cup water. Bring to a boil over medium-high heat, stirring until sugar dissolves.
Meanwhile, beat egg whites, cream of tartar, and salt with a mixer on medium speed until soft peaks form.
Once syrup reaches 240°F (soft-ball stage), slowly pour it into egg whites with mixer running on low.
Increase speed to high and whip until stiff, glossy peaks form, about 7–9 minutes.
Add vanilla extract and beat just until combined.
Use immediately to frost cakes, cupcakes, or cookies.

Toast frosting with a kitchen torch for a s’mores effect.

Swap vanilla for almond, peppermint, or coconut extract for different flavors.

Add a drop of food coloring for a colorful finish.

Use frosting immediately for best results—texture softens after a day.