Sunday, May 16, 2010


This is a fantastic frosting recipe, for many reasons. First of all, it is delicious. After that, it is super easy, super quick, it takes no special ingredients, it is pretty to look at and it is very versatile. It is a classic.

 In a large  GLASS OR METAL bowl, put two egg whites, a teaspoon of vanilla extract and ¼ teaspoon of almond extract...set aside.
In a saucepan, mix 1 cup of granulated sugar, ¼ teaspoon cream of tartar, dash of salt and 1/3 cup of water. Cook over medium high heat and stir until sugar dissolves and liquid is bubbly.
While above mixture is coming to a boil, start beating your egg whites and extracts on HIGH. When soft peaks form, slowly drizzle in the hot syrup. Keep beating on high until stiff peaks form like this:

With a hand held electric mixer, this can take up to 7 minutes, but with my stand mixer it only takes about 4 minutes. Recipe makes enough to frost a 9" two layer cake or a 10" tube cake.
NOTE: To get these lovely big swirls, use a Wilton tip # is a huge tip and will duplicate these swirls with total ease...I promise.
Very light, this frosting is a dream to work with.

NOTE: The bowl AND beaters that you use, for this frosting, can have NO TRACE of grease or oil on them (or the frosting will not whip properly...right out of the dishwasher is perfect). A big stand mixer, like a Kitchen Aid, works the best, but this can be done quite successfully with a hand held electric mixer too (it just takes longer).

NOTE: While this frosting holds up well in all kinds of weather, it WILL form sort of a skin over the soft fluffy frosting if left in dry air for several hours. To prevent this, just cover it if you are not going to eat it the same day.

This frosting is a little too soft to use in multiple layer cakes. It is best for frosting cupcakes and single layer cakes.