Here is a favorite frosting that my mother used to make when I was a child.

WHITE MOUNTAIN ICING

Stir until well-blended in a small saucepan:

1/2 Cup Sugar
1/3 Cup white Corn Syrup
2 T Water

Boil Rapidly to 242 degrees (Mixture spins a 6-8 inch thread). When mixture begins to boil start beating 1/4 Cup egg whites (2 ea). Beat until stiff enough to hold a peak. Pour hot syrup slowly in a thin steady stream into beaten egg whites, beating constantly with electric or rotary beater until mixture stands in very stiff peaks. Blend in 1 t vanilla.