- 1 egg white
- 3/4 cup light corn syrup
- Pinch salt
- 3/4 cup confectioner's sugar, sifted
- 1 teaspoon pure vanilla extract
- In the bowl of a stand mixer with the whip attachment affixed, combine egg white, corn syrup, and salt. Whip the corn-syrup mixture on high speed until it is light, fluffy, and roughly twice its original volume.
- Turn your mixer off and spoon in the confectioner’s sugar. Beat on low speed until sugar is blended into the corn syrup mixture. Add vanilla and beat in.
Pour over ice cream and whatever else needs a little fluff. Refrigerated, it will keep for about 2 weeks.