Today I have been in the kitchen baking chocolate cupcakes. Since Valentine’s Day is soon approaching, I thought that some pink fondant hearts and a little pink sprinkle on the cupcakes would be in place. I have frosted them with Angel Feather Icing, which is good together with the chocolate cupcakes. You can find the recipe for Angel Feather Icing below.
Angel Feather Icing
Ingredients.
2 large egg whites
170 g (3/4 cup) of white sugar
1 dl (1/3 cup) corn syrup
2 Tbsp cold water
1/4 tsp cream of Tartar (alternative you can use 1 tsp fresh lemon juice)
1/4 tsp salt
1 tsp vanilla extract or almond extract
Optional:
Food coloring
Direction.
Place all the ingredients except but the vanilla into the top of a double boiler with fast-boiling water below.
Take your handheld electric mixer and beat the mixture until the icing has stiff peaks.
Remove the double boiler from heat, add the vanilla extract and keep on beating until it is thick, glossy.
You can add drops of food coloring if you like.
Spread it onto cakes with a metal spatula or pipe it onto cupcakes with a piping bag and large piping tips, like Wilton 1M.
Happy Caking!
Louise
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61 comments
anon says:
Mar 22, 2013
Amazing recipe! How long do you have to beat the mixture over the boiler? I did it for about 10 – 15 minutes and it still hasn’t peaked
I used the lemon juice instead of cream of tartar. Could this be why? Otherwise, I followed the recipe exactly.
Does it just take a while to stiffen, maybe? You response is appreciated
Louise says:
Mar 22, 2013
I have also tried to make it where it would not come into peaks. In the end I had to use it because I did not wanted to beat forever. I dont think that its the lemon juice that cause the problems more the egg whites. I hope that you can still use it.
anon says:
Mar 23, 2013
Hi Louise!
Thanks for your quick response! I ended up not using it as it was too runny. I even added a little powdered sugar to hopefully stiffen it up but to no avail. Despite the consistency, it was still delicious and creamy. I will try again though; I really want to make this wonderful looking frosting!
Could it be that maybe the heat from the double boiler was too high? I did wait for the water to have a high boil. Should I try it on a lower heat? Or as for the egg whites, should I reduce it to just one, maybe? I really appreciate all the help
!! Thanks Louise!!
Louise says:
Mar 23, 2013
Just make sure that the boiler don’t touch the water. Try and leave out the lemon juice. Make sure that all sugar is melted in the whites before you start to beat. Hope it works.
Esther says:
Feb 10, 2013
Hello Louise! Your website is as attractive as your cakes! May I know how well this Angel feather frosting holding the shape compared to IMBC? How about storage? In the fridge or room tempurature and how many days it will last? Sorry for many questions. We are celebrating Chinese New Year and I am baking on next Sunday for our pot luck celebration. Thanks and have a great day!
Best regards,
Esther, Finland
Louise says:
Feb 14, 2013
Sorry Esther, I have been away on a short trip to London. I do hope that things worked out for you?
Lene' says:
Feb 5, 2013
What can I use instead of corn syrup? Struggling to get it…
Louise says:
Feb 5, 2013
You can try with glucose syrup. Only the frosting may be a little more flexible.
Ray says:
Oct 21, 2012
What’s “TSP” ?
Louise says:
Oct 21, 2012
Teaspoon!