This icing, which I love on these cupcakes from yesterday, takes a little bit of work, but it is a fun change from run-of-the-mill buttercreams. It is light, and actually doesn’t have any fat in it (although it does have sugar and my nemesis, corn syrup, in the mix). You’ll also need some slightly special equipment for this; mainly a hand-held electric mixer and a double boiler.
What you need:
- 1/2 cup white sugar
- 3 Tablespoons light corn syrup
- 2 egg whites
- 1 2/3 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
What to do:
- Set up your double boiler. I don’t have one, technically, so I used a glass bowl that would fit over a medium sauce pan. Here’s what it looked like mid-way in, when I decided I should take a picture for you.
- Start the water boiling in the bottom half of the double boiler, while you mix together all of the ingredients except the vanilla in the top bowl. Also make sure your hand-held mixer has a long enough cord to reach the stove. If not, find an extension cord.
- When the water is boiling, place the icing mixture on top and start mixing with your hand-held electric mixer on high speed. The egg whites will start to cook and become opaque, and the consistency will become thick.
- When the mixture is thick enough that when you shut off the mixer and pull it out of the icing, the icing forms peaks, then you’re done.
- Remove from heat and mix in the vanilla.
- Allow to cool and then spread over a cake of your choice.