Fluffy Boiled Icing

I made it through school roll day and a first grade field trip...hallelujah! All I ask of the weekend is to get to sleep past 5:20. 8:00 sounds great, but I will lucky to get 7:00 :) I'm excited to report we officially have a contract on a house. The closing date's set for October 18th, but it could be as soon as next Thursday. We have some major fixer-upper issues, but hope to be able to move in before Christmas. I will post some before and after pictures for you. We have a LOT of work ahead of us, but 4 bedrooms, a garage and basement are worth it! In celebration I had to make cake with my FAVORITE frosting (and Makayla's). You have to try it on angel food cake. Super yummy. Enjoy :)

FLUFFY BOILED ICING
1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar (IF NEEDED)

Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C). In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.