Italian Meringue Icing

I couldn't remember where I found this recipe on the net but had used this successfully all the time. I have edited this recipe to fit my preference.

To make a successful meringue, make sure your mixing bowl and paddle is clean and grease free. Grease is its enemy. Make sure also you separate the eggwhites and yolk properly. A speck of yolk in the eggwhite can break your heart.

Ingredients:

1 cup superfine sugar (I use regular sugar)
1/3 cup water
5 egg whites, at room temperature (I use just 4 as it is more stable)
1/4 teaspoon cream of tartar

Directions:

In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. ( I do not do this, I just let it stand there until it boils but just try it for yourself and see which works best).

Increase the heat to medium and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. If you don't have a thermometer you can do the thread test (see bottom). It usually takes about 10-15 minutes to reach this stage.

Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. (Another thing I don't do.)

While syrup is cooking, prepare your meringue. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until stiff peaks form.

With the mixer running on high, pour the hot sugar syrup in a thin stream over fluffed egg whites. (Make sure you pour the syrup in the space between the side of the bowl & the whisk... do not let the syrup touch the whisk). Beat until the egg whites are stiff and glossy.

Thread test: Do this when syrup starts to look thick already.
Dip the tip of a spoon in the syrup then lift it up just above eye level. Observe the dripping. If you see a long (about a foot) thin thread after the last drop you've reached the right temperature already.

Kate's note:

1. This is best done using a heavy duty mixer although my mom never had one but was still able to perfect making this. (I never did using a hand mixer, ugh!)
2. Mixing time for handheld is longer.. way, way longer hehehe so be prepared, get some substitute while you shake your hands to relieve numbness (especially if you have CTS like me).