This is a little more my speed. Maybe I’m a product of my youth, but eating raw eggs just doesn’t do it for me, so the various recipes for icing with raw eggs just don’t sound palatable to me. My preference. This one is a little less icky but the egg does remain uncooked for the most part. I don’t know how this type of icing would turn out, whether thick, sticky, smooth, etc. If you have used this type of icing please let us know!
3/4 c sugar, 1/3 c boiling water, 1/4 teas cream tarter, 1 egg white beaten stiff. Dissolve sugar & cream of tarter in boiling water. Boil until syrup forms a soft ball in water or spins a thread. Pour syrup slowly over egg white beating constantly. Continue until stiff enough to spread on cake.