The first time I tried this recipe we were visiting Grandma Hiatt and Dan's extended Hiatt family in North Carolina. Dan's Aunt Anne made some chocolate cupcakes and after they had cooled she whipped up this frosting. She dipped the cupcakes in this frosting, twisted and pulled them out while still upside down. The twist gives the frosting a little peak at the top. This frosting is a charming and light meringue-ish.
Before beginning this frosting, make sure your cake is cool.
In a double boiler, over boiling water, whip the following ingredients until they peak (about 7 minutes).
1 cup sugar
1/3 cup cold water
2 egg whites
1/8 tsp. cream of tarter (don't have to use, it just encourages the eggs)
Add 1 TB of Karo syrup after removing top pan from boiling water. Add 1 tsp. vanilla and whip until glossy (about 1 more minute). Frost a cooled cake immediately. If you want sprinkles, you should apply them quickly as the outside of the frosting sets a little as it sits.
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