Boiled Icing Recipe without using cream of tartar and candy thermometer 

Recipe:
1½ cups granulated sugar
½ cup water
3 medium/large eggwhite
Procedure:
Combine water and sugar
Over medium heat, bring the mixture to boil. As shown in the video, observe the movement of the bubbles and check it using kitchen spoon.
Remove from the heat and allow it to set while beating the egg whites.
Beat the egg whites in a large, wide bowl until they form soft peaks. Be sure to use a wide bowl so that you have enough room to beat the frosting while you are adding in the sugar mixture without pouring it into the beaters.
Once the eggs are at a soft peak, begin to slowly pour the boiled sugar mixture into the egg whites Pour the mixture along the side of the bowl while beating the two together.
Once the frosting has thickened to form stiff peaks, begin frosting the cake.
Note: if you have cream of tartar, much better. To ensure the stability of the icing.
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Enjoy!