Posted by: Joan Spiller | April 27, 2011

Cupcake icing – Recipe

So I don’t want any whining about this being ‘fiddly’ k, the whole idea of cupcakes IS fiddly but fabulous eventually .. so deal with it!

Of course you COULD use plain old icing if you wish to but this one is ideal for icing cup cakes, looks so cute and tastes good, too! Just be mindful of any pregnant women, as it contains raw egg white.

1 c sugar
1/3 c water
2 egg whites

Combine sugar and water in a small pot nd stir over medium heat until sugar is dissolved. 

Increase heat and boil rapidly, without stirring, no lid on .. for 3 to 5 minutes.

You can test by dropping 1 teaspoon of syrup into cold water – it should form a ball or soft sticky toffee when rolled between your fingers.

The syrup should not change colour. If it has changed colour it has been cooked for too long and you will need to start again. Trust me!

While the syrup is boiling, beat the egg whites until stiff. It really is best to use an electric beater here.

When syrup is ready, allow bubbles to subside, pour in a very thin trickle on to the egg whites while they are beating on medium speed. 

Continue slowly adding and beating until all the syrup is used. Then carry on beating until frosting will stand in stiff peaks.

Tint by beating colour through with the mixer or with a wooden spoon. Frosting can also be flavoured with half a teaspoon of any essence.

This frosting should be applied to the cake on the day the icing is made as it will still be soft with a marshmallow consistency. Can tend to go a bit crunchy next day.. Not good!


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