White Mountain Cream Icing for Cakes

Directions

1. Boil the sugar, water and cream of tartar together without stirring.
2. Remove from fire as soon as the syrup hairs when dropped from a spoon.
3. Pour very slowly onto the stiffly beaten egg white.
4. Beat vigorously with sweeping strokes until cool.
5. If icing gets too hard to spread, add a little warm water and keep beating.
6. Add extract and spread on cakes.
7. Decorate with tiny pink candies.