Italian Meringue Butter Cream Frosting for cupcakes.
If you have a KitchenAid or stand mixer, you will find this a doddle. First make some simple cakes, I put some chopped cherries in mine too.
- 115g soft unsalted butter
- 115g golden caster sugar
- 115g self raising flour
- 2 eggs
- 1tbsp of milk
Stick the butter and sugar in the mixer and cream until it whitens. Add the eggs a little at a time, so it doesn't curdle. Fold in the sifted flour and then finally fold in the milk.
- 300g Butter
- 3 egg whites
- 180g caster sugar
- 60ml of water
Put the 130g of the sugar and water in a pan, put on a high heat and whisk until all the sugar is dissolved. Using a pastry brush, wet it with water and brush down any sugar or sugar solution from the inside of the pan (if you don't it will burn on later and make your syrup a golden colour). Once boiling leave it for 3 minutes and do not stir.
The easy part (after 3 minutes):
Whisk the egg whites in the KitchenAid stand mixer for 2 minutes until stiff, gradually add the remaining 50g of sugar. Take the syrup solution you have just made and pour slowly into the mixer bowl while it is still whisking the egg whites. Leave to whisk while it cools down for about 5 - 7 minutes.
Then gradually add the butter in large cubes, once all whisked in smoothly, add your colour and flavouring. Plop it in a piping bag and swirl it all over your cupcakes.
