Fluffy is one of my more colorful nicknames, thanks to a former coworker (hi Grage, howyadoin?). But as the years have gone by, it seems as though things have gotten less fluffy in general. Life has a way of deflating and obscuring the fluff, which is a shame because fluffy is light. Fluffy is fun. Fluffy is happy. These are all good things. And did I mention that, in the kitchen, fluffy tastes good?
Are you asking yourself “what does fluffy taste like”? Well, I’ll tell you. It’s cloud soft. It’s airy and lightly sweet, flavored with vanilla. It’s moist, but not sticky. It’s whipped, but not quite meringue or marshmallow.
I think life deserves more fluff, in and out of the kitchen. You can start by giving yourself a Fluffy nickname. And then make this Fluffy White Frosting. It would be good to have a cake or something that requires frosting but to be honest, I ate as much of it straight out of the bowl as I did on this cake.
Fluffy White Frosting
Adapted from Cook’s Illustrated
BAH Note: This frosting reminds of the marshmallow topping that you get on snowballs here…it’s a Baltimore thing. Only this isn’t as sticky or stringy. The frosting is best the day it’s made. After two or three days it starts to breakdown, get kind of grainy, and deflates.
- 2 large egg whites
- 1 cup white sugar
- 1/4 cup plus 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
Combine all ingredients in a large heatproof bowl and stir to combine. Place the bowl over a medium pot containing an inch of just simmering water. Be sure that the bottom of the bowl does not touch the water.
Stir constantly and cook until the sugar dissolves and the liquid reaches 160 degrees on an instant read thermometer, approximately 10 minutes. If any solids form during cooking, strain the liquid through a fine mesh strainer before proceeding.
Transfer the cooked liquid to the bowl of a standing mixer fitted with a whisk attachment. Beat on medium speed for 5 to 10 minutes until soft peaks form. Then increase the speed to medium high and beat until stiff peaks form and the mixture is completely cooled, approximately 5 to 10 minutes more.
PS – Speaking of all things fluffy, the Washington Post has posted the 2010 Peeps Contest Call For Entries. That can only mean that Spring is closer than I’m able to imagine, being surrounded by icepacks and snowhawks.