Editor's note: This recipe is reprinted with permission from Cakes for Kids, by Matthew Mead. You'll need to make two batches of this frosting to create Mead's Host of Ghosts .

　　This frosting is perishable, so make it the day you plan to serve the cake and refrigerate any leftovers after the party. The recipe makes enough frosting to cover the tops and sides of two 8-inch or 9-inch cake layers or one 10-inch tube cake, with some extra.

　　

Ingredients

Makes 4 cups

　　1 1/2 cups sugar

　　1/3 cup cold water

　　2 egg whites

　　1/4 teaspoon cream of tartar or 2 teaspoons light-colored corn syrup

　　1 teaspoon vanilla extract

　　

Equipment:

Double boiler

　　Electric mixer

　　Spoon or rubber spatula

　　

Step 1

1. Combine the sugar, water, egg whites, and cream of tartar in the top of a double boiler. Using an electric mixer on low speed, beat the ingredients for 30 seconds to combine.

　　

Step 2

2. Boil a small amount of water in the bottom of the double boiler. Place the top of the double boiler, with the frosting ingredients, on top. Cook the frosting on medium heat, beating constantly with the mixer on high speed, for about 7 minutes, or until the frosting forms stiff peaks when the beaters are lifted. Remove the top of the double boiler from the bottom and, using a spoon or rubber spatula, stir in the vanilla extract. Beat the frosting for 2 to 3 minutes more, or until it is spreadable. Allow the frosting to cool; it should be slightly warm or at room temperature when you use it. Discard any leftovers. Store frosted cake in a cool, dry place until ready to serve.

　　Adapted with permission from Cakes for Kids by by Matthew Mead, (C) © March 2008 Chronicle Books