Hey all! I'm looking for a recipe for 7-Minute Frosting that is stabilized with gelatin. I guess what I'm looking for is more of a marshmallow recipe with less gelatin, so that it will not set up as firm so that I can use it to ice a cake. Anyone have any tips for me? I generally use Alton Brown's recipe for marshmallows if I'm making actual marshmallows, and I feel like it would be simple to just cut back on the amount of gelatin called for, so as to make a less-firm marshmallow. Has anyone ever attempted such a thing?