recipes

Saturday, May 14, 2016

CUPCAKE FROSTING


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46

 frosting for 18 cupcakes

Ingredients:

  • 1 cup of granulated white sugar (not powdered sugar)
  • 4 egg whites, room temperature
  • 1/3 cup of water
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla

Preparation:

 In a medium saucepan, bring the 1/3 cup of water, sugar, 
cream of tartar to a boil. Do not stir the sugar mixture as this will cause it to crystallize.
 Boil until you have thick clear bubbles (about 5 minutes). Once the bubbles appear, 
do not boil even a second longer
.In a metal bowl that fits into your electric mixer, 
add the egg whites and beat them until they start to get thick and form soft peaks.
 Set your timer for 7 minutes.
 Beat the egg mixture on high speed
 while slowly streaming the sugar syrup in a little at a time into the mixer for 7 minutes.

: Set your timer for 7 minutes.
Beat the egg mixture on high speed while slowly streaming the sugar syrup
in a little at a time into the mixer for 7 minutes.
your frosting will begin to fluff and will be ready to put into a piping bag and use on your cupcakes

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