April 27, 2012

ISO the Perfect Frosting - The Final Take


It is definitely safe to say I enjoyed coming up with and making the mini cakes more than I enjoyed the frosting. I knew that would likely be the case, since these are meringue style frostings often equated to melted marshmallow. This round was seven-minute frosting and sea foam frosting, which are the same except for the sugar used. Making them was simple and done within the seven minutes, though I think my heat wasn’t high enough, so I did not get stiff peaks. For my intentions with the frosting, it wasn’t an issue, and they both held their shape well nonetheless.


The only difference between the frostings was a slight color variation, and the sea foam to me tasted more of toasted marshmallow. Both were very sweet, and I was thankful that my chocolate genoise cupcakes were not.

I may not have found the perfect birthday cake frosting, but I am certainly glad to know that there are so many more options than the American buttercream, so I consider my quest a successful one. I will continue to use the flour frosting in lieu of buttercream, the Swiss meringue with strawberry was fantastic, but I’ll cut back the butter a little, and these frostings might be used every now and again as a fanciful topping or sandwiched between graham crackers.

Seven-Minute Frosting
1-1/3 C sugar
2 egg whites
1/4 t cream of tartar
5 T water
1/8 t salt
1 t vanilla

Combine sugar, egg whites, cream of tartar, water, and salt in the top of a double boiler over medium-high heat. Using an electric mixer, beat on high until peaks form, about 5 minutes. Remove the mixture from heat, add vanilla, and continue to beat for 1-2 minutes more.

Enough for 12 cupcakes or the top and sides of a 2-layer cake.

Sea Foam Frosting
1-1/2 C brown sugar, packed
2 egg whites
5 T water
1/8 t salt
1 t vanilla

Combine sugar, egg whites, water, and salt in the top of a double boiler over medium-high heat. Using an electric mixer, beat on high until peaks form, about 5 minutes. Remove the mixture from heat, add vanilla, and continue to beat for 1-2 minutes more.

Enough for 12 cupcakes or the top and sides of a 2-layer cake. 


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