Nothing brings out the compliments like a beautiful homemade cake. Whether it's for a special occasion or just to make smiles bloom, baking is love, fresh from the oven. The frosting is a cake's crowning glory, so whip up a great frosting topper for your homemade creation!
This frosting is named for the length of time it must be beaten in the final stages.
- 3/4 cup plus 2 tablespoons sugar
- 1 tablespoon light corn syrup
- 3 large egg whites, room temperature
- In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup and 2 tablespoons of water. Heat over medium heat, stirring occassionally until the sugar disolves. (Remove a teaspoon's worth, cool and rub between your fingers to make sure that there is no graininess.) Raise heat and bring to a boil. Do not stir anymore. Boil, washing down the sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystalizing, until a candy thermometer registers 230 degrees Fahrenheit. Depending on humidity, this could take from 4 to 10 minutes. Remove from heat. Temperature will continue to rise for a short time.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With the mixer on medium low speed, pour the syrup in a steady stream down the side of the bowl. It is essential that the syrup touches the side of the bowl as you pour, so the syrup will be evenly incorporated and not splatter.
- Beat the frosting on medium speed until cool, about 7 to10 minutes. The frosting should be thick and shiny. Use immediately.
Peanut butter glaze
Ready in less than 5 minutes, and a kid favourite on cupcakes!
- 1 tablespoon creamy peanut butter
- 2/3 cup powdered sugar
- 4 teaspoons water
- Put peanut butter, powdered sugar and water in a bowl.
- Hand-stir until well mixed and refrigerate if not using immediately
Maple buttercream frosting
This is great on chocolate, vanilla, lemon or maple cake!
- 6 large egg yolks
- 2 cups pure maple syrup, preferably grade A dark amber
- 1 pound unsalted butter, chilled and cut into small pieces
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.
- Meanwhile, pour maple syrup into a medium saucepan and place on medium high heat; bring to a boil. Cook until candy thermometer registers 240 degrees Fahrenheit, just above soft-ball stage, about 15 minutes.
- Remove saucepan from heat. While the mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg mixture. It is essential that the syrup touches the side of the bowl as you pour, so the syrup will be evenly incorporated and not splatter. This should take about 1-2 minutes. Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.
- Add butter, one piece at a time, until all of it has been incorporated and the frosting is fluffy, about 4 to 5 minutes. Use immediately.
Chocolate whipped cream frosting
What's not to love about chocolate and cream!
- 2 cups heavy cream
- 4 ounces finely chopped semisweet chocolate
- In a small saucepan on medium heat, combine cream and chocolate, heating until the chocolate has melted. Remove from heat and refrigerate until well chilled.
- Place cream/chocolate mixture in the bowl of an electric mixer fitted with the whisk attachment. Beat until thick and spreadable, and use immediately.
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