Orange Icing

1 cup granulated sugar
1 tablespoon white corn syrup
1/8 teaspoon cream of tartar
1/2 cup water

Stir over heat until sugar is dissolved. Cover and cook for 3 minutes or until crystals wash down from sides. Uncover and cook to 238 degrees F without stirring. Pour syrup in a slow, steady stream over 2 beaten egg whites, while beating. Beat for 10 minutes.

Add:

1/4 cup confectioners' sugar
1 teaspoon grated orange rind
1 tablespoon orange juice or 3/4 teaspoon vanilla extract

Beat to spreading consistency.