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Bring sugar and water to a boil and wait until it spins a thread (about 5 minutes boiling/ 245°F)
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In a mixer bowl, beat egg whites with cream of tartar until soft peaks form.
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Slowly pour in the syrup in a steady stream into the egg whites and gradually beat until slightly cooled and stiff enough to hold its shape.
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Add vanilla for flavoring.
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Divide and tint the icing according to the desired Christmas colors.
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Place colored icing in a piping bag with desired piping tips. Set aside for later use.
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Pipe on cakes or cupcakes.