American frosting

• 1 lb (450 g) granulated sugar
• ½ pint (150

Put the sugar and water into a saucepan and stir over low heat until the sugar has dissolved. Remove sugar grains from the sides of the pan with a wet pastry brush. Bring the sugar syrup to the boil and boil rapidly (without stirring) until it reaches 242°F (117°C) on a sugar thermometer, or soft ball stage. Draw the pan off the heat.

Whisk the egg whites in a mixing bowl until stiff pe