This frosting is one of my all time favourites. While it is a bit effortful to make, the results are well and truly worth it. It’s a gorgeous glossy pure white (very hard to achieve with buttercream), it’s dairy free, and it’s great for piping, as it holds its shape beautifully.
Ingredients (makes enough for 12 cupcakes)
1 cup caster sugar
⅓ cup water
2 egg whites
1 teaspoon vanilla extract
Edible confetti (to decorate)
Method
Combine sugar and water in a small saucepan and stir over heat, without boiling, until the sugar is dissolved. Boil without stirring until the sugar us dissolved until the syrup reaches 116°C on a sugar thermometer. Remove from heat and allow bubbles to subside.
Beat egg whites in a medium, clean* bowl with an electric mixer until soft peaks form. While still beating, add the sugar syrup and vanilla in a steady stream. Beat on high for a further 10 minutes or until thick.
Pipe onto 12 cupcakes using a piping bag fitted with a large fluted nozzle (I used Wilton 1M tip). Sprinkle with edible confetti. Enjoy!
Adapted from ‘Sequin Swirl’ Cupcakes from the Australian Women’s Weekly Classic Cupcakes book.
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