Preparation time: 3 to 4 minutes

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• Fluffy White Cooked Frosting

Egg white is the secret behind this fluffy frosting. When whipped over simmering water, it transforms into the most gorgeous white frosting you can imagine. The recipe makes enough for 6 cupcakes or 2 mini-cakes; it must be used right after it’s made because it starts to set up and harden.

Makes about 1 cup (16 tablespoons)

• 1 large egg white, at room temperature
• 6 tablespoons granulated sugar
• 1/16 teaspoon (pinch) cream of tartar
• 1 tablespoon cold water
• ¼ teaspoon pure vanilla extract

1. In a double boiler over simmering water (don’t let the bottom of the double boiler touch the water), with a handheld electric mixer on medium speed, beat the egg white, sugar, cream of tartar, and water until the frosting becomes very white and fluffy and soft peaks form, 3 to 4 minutes.

2. Remove the double boiler from the heat and stir in the vanilla. Use the frosting immediately before it starts to set.

Per tablespoon: 20 calories; 1g protein; 0g total fat; 0g fiber; 5g carbohydrates; 0mg cholesterol; 4mg sodium