My family is a collection of creative, impulsive sorts who do almost everything at the 11th hour. That means we run into complications fairly often. You know, complications like needing to make frosting without powdered sugar. No worries. You can always make 7-minute frosting. 

•  Separate six eggs. (If you're looking for something to do with the yolks, try making lemon curd or even fresh egg noodles.)

• Set a heat-proof mixer bowl on top of a pan about half-filled with water. Bring the water to a gentle simmer. Make sure the water doesn't touch the bottom of the bowl as it burbles. You want gentle, even heat across the bottom of the bowl.

• Put the egg whites into the mixer bowl.

•  Add 1 1/2 c of sugar. (Regular, granulated sugar. We're out of powdered sugar, remember?)

• Add 1/4 water and 2T corn syrup.

• Whisk the mixture together and continue to stir as it cooks.

• When the mixtures reaches 160 degrees, remove the mixing bowl from the heat. (You really should use an instant read thermometer for this. Mom's had gone missing the day we made this frosting, and the thermometer we used was not a good choice for the task.)

• Beat the mixture on high speed until it's full and glossy. This step traditionally took...you guessed it...about 7 minutes. But with a stand mixer like this, it takes about 5 minutes.

• When the frosting looks like this, you're almost finished.

• Add 1 t of pure vanilla extract. (Mom wants me to remind you to use really good vanilla. She thinks mediocre vanilla ruins everything it touches. And Mom knows best, you know.)

• Beat in the vanilla, just until thoroughly mixed. Use the frosting immediately.

• We served this frosting on a chocolate cake with cherry rhubarb jelly as filling. Yum!

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