I am not sure if the hot sugar syrup kills all germs in the egg whites or not, so use raw egg whites at your own risk in the glaze (clearly I take that risk).
It will thicken and become glossy, turning into marshmallow fluff. When this happens--it was pretty quick for me, 1-2 minutes-- turn the speed down and add the vanilla and then continue beating on high.
When you are satisfied you have marshmallow fluff (fluffy, glossy, spreadable, and it will happen fast ), slow the mixer again and add the cream. Beat on high--the fluff will immediately deflate somewhat and loosen. As soon as it is evenly incorporated, pour the marshmallow glaze over your cake. You will have some leftover.