White Meringue Frosting

Ingredients

• 3/4 cup granulated white sugar, not confectioner's sugar
• 3 large egg whites
• 2 tbsp cold water
• 1 tsp lemon juice
• 1 1/2 tsp vanilla extract

Instructions

1.Place all ingredients in the mixer bowl and whisk until well combined. Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to “rest in it” but without touching the bottom of the saucepan.

2.When the water is shimmering place the bowl in the sauce pan and whisk the mixture. The mixture must not boil. Whisk until all the sugar is dissolved or you will end up with a grainy looking frosting. Remove from the saucepan.
3. Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. 

4. Stored in the refrigerator, frosted cupcakes will remain fresh for 2 days.

http://cakejournal.com/recipes/white-meringue-frosting/