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Place water, sugar, and corn syrup in a medium saucepan. Stir to combine.
Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
Wipe down your mixer bowl, whisk, etc with lemon juice or vinegar to ensure they are completely grease free.
Place egg whites and cream of tartar in the bowl of a stand mixer.
When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.
Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
Continue to whip for 7-8 minutes, or until the mixture is thick and fluffy.
Add in vanilla and whip until the fluff has cooled completely.
Use right away as a frosting or filling or transfer into an airtight container and store for up to 2 weeks at room temperature.