Bring sugar and water to a boil and wait until it spins a thread (about 5 minutes boiling/ 245°F)
In a mixer bowl, beat egg whites with cream of tartar until soft peaks form.
Slowly pour in the syrup in a steady stream into the egg whites and gradually beat until slightly cooled and stiff enough to hold its shape.
Add vanilla for flavoring.
Divide and tint the icing according to the desired Christmas colors.
Place colored icing in a piping bag with desired piping tips. Set aside for later use.
Pipe on cakes or cupcakes.