This is a frosting that is perfect for cake decorating, once you learn this recipe you will be falling for this frosting. It decorates cakes to have this mirror-smooth finish, and it is not too sweet so all those people who have complained about like, all that frosting are sweet this is the recipe for you. Because this is a meringue-based cream the first thing you have to do before anything else, check and see if your mixing has any fat in it so make sure you clean it out really well.
Any little trace of butter could really dampen that meringue so if you want to be sure just get a little bit of lemon and coat the inside with lemon juice and then take a paper towel and wipe it. Pop it into a mixing bowl and separate room temperature eggs. Crack an egg in a separate bowl and pick out the egg yolk with your clean hand. Repeat the process for the remaining eggs and each time use a different bowl. The reason for using a separate bowl is if one egg happens to be bad you won’t ruin your eggs. Add the whites into your bowl and attach the whisk attachment then add in the cream of tartar it is an acid and it is derived from winemaking.
It gives the meringue more structure and makes your meringue a little stiffer. If you don’t have it you can use lemon juice or vinegar that can do a similar job and salt. Mix the egg whites, salt and cream of tartar slowly. Add sugar to a saucepan and add water and give it a stir to dissolve a bit. Put it over a medium heat use a candy thermometer until it reaches 240 Fahrenheit then the meringue has reached the soft peak stage and you are ready to pour it. If you don’t have the thermometer you can use the drop method just take a drop of syrup and put it into some cold water if it forms like a soft drip it is at the right temperature.
When your eggs froth up, start adding your sugar in slowly so as not to deflate the egg whites coz you want to see them nice and fluffy. So continue beating until soft peaks form. Mix on low and carefully drizzle the sugar into the mixer immediately. Then increase the speed and run mixer until meringue is cool/tepid for about 15 to 20 minutes. If you are down with time pack the bowl with a little ice to make it cool very fast.
When the meringue is at room temperature mix in low and adds room temperature butter into running mixer one tablespoon piece at a time make sure each of the butter is well incorporated before adding another piece. Use a rubber spatula to scrape the bowl and mix it again till it comes together if it is still too soppy pop it to the fridge and take it or let it keep running. To store it put in a zip lock bag and keep it in the fridge for 2 weeks or freezer for 2 months and when you want to use it let it come to room temperature and give it a whip because when you open it, it will not be silky and beautiful.
To flavor, you can use vanilla, orange extract, orange blossom water or anything like that just pop it in gives it a mix. If you want to do the fruit mix you can do the same. For chocolate add it in a bowl and whip it until it is mixed. If you are pipping put it in your piping bag and decorate.
- 4 egg whites large, room temperature
- 1 1/3 cups granulated sugar 267g
- 1/4 tsp salt optional
- 16 ounces unsalted butter 454g, room temperature cut into 1-inch pieces
- 1 tsp pure vanilla extract optional, 4.9mL
- 1/4 tsp cream of tartar .84g
- 1/3 cup water 79mL
- Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
- While the eggs are getting whipped add the remaining sugar and 1/3 cup water into a medium pot and place on medium-low heat.
- Stir until sugar melts and becomes clear.
- Maintain at medium-high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately. At this point, the meringue should be at the soft peak stage.
- Run mixer until meringue is cool/tepid.
- Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
- Add the salt and vanilla if using.
- Beat until butter is combined and mixture has reached a silky consistency.