Fluffy White Frosting
Tuesday, January 10th, 2006
I have been dreaming about cupcakes for about a week now…literally. I woke up one morning with a huge craving for cupcakes…no particular flavor, just a petite bit of cake and a scrumptious icing. I didn’t want the usual chocolate or vanilla, oh and I wanted to make it all from scratch. I decided to experiment with lemon cake, so I whipped up a batch and added raspberry jam to half and frozen blueberries to the other. They were both heavenly by themselves but they could be even better with a nice frosting. I didn’t want to have to pull out the butter and powdered sugar for this one, I liked the clean taste of the lemon and didn’t want it overshadowed by a mound of sugary frosting. After a bit of research I found this recipes for what seems to be pretty much a meringue. It was so easy to make, only took about 10 minutes and is fat free!
This icing was perfect for the lemon cupcakes…adds the perfect amount of sweetness and a nice creamy texture. This would be a great addition to an angel food cake (which I plan to try later on this week!)
Easy Fluffy White Frosting
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract (I used lemon for my lemon cupcakes)
1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
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