This recipe is amazing! It gave me the fluffy topped-up cupcake icing I was looking for. I used my Kitchenaid to mix everything - waiting until the melted sugar and egg white mixture was warm (just above room temp) before mixing. The icing started to look greasy and fall once I got to the half way point of adding butter, just like they said, but I just kept the machine mixing and it eventually came back. Anyhoo - I went with 2 cups of butter instead of 3 and it turned out great. I even used low fat butter (50 ml of sodium) since I could not find unsalted and it turned out perfectly, however I could taste the salt a little. I believe you do really need to find unsalted butter, full fat butter to get the maximum benefit from this recipe. I also think you need to be prepared to doing a lot of mixing! I will return to using the recipe again and again - thanks so much for sharing!
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This recipe is amazing! It gave me the fluffy topped-up cupcake icing I was looking for. I...