Marshmallow Icing

What could be better to top a light, airy chiffon cake than a light, fluffy marshmallow icing? The original recipes that we found for marshmallow icing all contained uncooked egg whites, so we needed to rework them for today's health-conscious baker.

In making the following icing there are three different steps, each requiring its own bowl or pan. But we think the resulting frosting -- soft, smooth, with a really marshmallow-y flavor and not too much fat -- is worth the extra cleanup.

1 packet (2 teaspoons) unflavored gelatin
2 teaspoons vanilla extract
1/4 cup (2 ounces) water
1 cup (7 ounces) granulated sugar
1/2 cup (5 1/2 ounces) light corn syrup
1/4 cup (2 ounces) water
1/4 cup (1 1/2 ounces) powdered egg whites or meringue powder
1/2 teaspoon cream of tartar (if using powdered egg whites)
1/2 cup (4 ounces) cold water
4 tablespoons (1/2 stick, 2 ounces) unsalted butter, softened

Sprinkle the gelatin over the 1/4 cup water to which you've added the vanilla. Set the mixture aside to let the gelatin soften.

In a saucepan set over low heat, stir together the sugar, light corn syrup and 1/4 cup water, cooking and stirring until all of the sugar is dissolved. Bring the mixture to a boil, cover the pan, and cook for 3 minutes, washing down any sugar crystals that may cling to the sides of the pan. Remove the pan from the heat.

While the sugar syrup is cooking, stir together the egg whites in 1/2 cup of cold water, then add the cream of tartar. Beat until peaks form. Carefully add the hot sugar syrup to the beaten egg whites, then continue to beat until the mixture is stiff and glossy.

Melt the softened gelatin in a saucepan set over low heat, or in a microwave. Add it to the beaten egg whites, and beat until the icing feels cool, about 10 minutes. Beat in the soft butter quickly. Don't over-beat at this point; if the mixture is too warm, or you beat it too much, you'll lose volume (though the icing will still taste good). It'll be soft, but should hold a peak.

The icing is easy to spread and will yield a smooth appearance at this point. Use it right away before it begins to set up. As the icing sets it will develop the texture of soft marshmallows. Yield: enough icing to frost a 10-inch tube cake, or fill and frost a 9-inch layer cake.