Miller's Maple Cream Frosting

In a small bowl, combine water and vanilla.

Sprinkle with gelatin and let soften for 1 minute.

In a double boiler bring about 1 inch of water to a slight simmer.

In a heatproof mixing bowl, combine egg whites, syrup, cream of tartar and salt; set bowl over simmering water and beat with an electric mixer on low speed, moving beaters constantly, until an instant thermometer reads 140°F.

This should take approximately 3 to 5 minutes.

Increase mixer speed to high and continue beating for 3 minutes.

Remove bowl from heat.

Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4 to 5 minutes.

In a chilled bowl, beat cream with electric mixer until firm peaks form; fold into meringue with rubber spatula.

Chill the frosting before icing cake with it.