2 cups sugar
1/2 cup water
4 egg whites
1 teaspoon vanilla
In a medium saucepan, bring sugar and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water)while continuing to stir occasionally. Meanwhile, beat the egg whites and salt to soft peaks. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding vanilla after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cake.
This is another one of those “miracle of cooking” recipes: egg whites and a simple syrup combine to make a superbly fluffy, delicious and beautiful frosting. It is also virtually fat free, which makes it perfect to spread over rich cakes.