Wonderful! LOVED this recipe! It is not for the novice, since it involves both beaten egg whites and making a hot sugar syrup, but it turns out beautifully! The trick: boil the sugar and water over a medium-low heat just until it clears. Stir well, and only drizzle in a little at a time while you are beating. This is harder than it looks! There were a few times where I poured in a fair bit at once (because my pan is heavy!) and I just beat it in really quickly and tried to mix it with the rest of the bowl. Don't overbeat the egg whites at the beginning. Soft peaks is fine. Then drizzle in the hot sugar syrup WHILE beating. And beat for a little while before adding more. It took me about 7 minutes in total. For people who said it never got stiff - you cannot leave out the cream of tartar! that's key here. Also, this is the kind of frosting you use within a few hours of making it.
It's so fancy! and I love that there's no fat! we served with sliced strawberries and people loved dipping the strawberries into the icing! I used it for my husband's birthday on strawberry cupcakes and everyone loved it!
Was this review helpful?
1 user found this review helpful
Wonderful! LOVED this recipe! It is not for the novice, since it involves both beaten egg...