Swiss Meringue Frosting
8 egg whites (room temperature)
2 cups caster sugar
1 tsp vanilla extract
½ tsp cream of tartare (can use freshly squeezed lemon juice in it’s place)
Will frost 12 cupcakes
1/ Place about an inch of water to a medium sized pot and bring it to the boil.
2/ Add your egg whites, sugar and cream of tartar to a large, clean metal bowl. Mix using a whisk or hand held mixer to help combine all the ingredients.
3/ Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn’t touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can’t feel any grains of sugar it’s ready to take off the pot. Mix on high speed once you’ve taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it’s shape well.
This frosting can be refrigerated and stored in an airtight container for up to 3 days but is best when used right away.
Any questions, or if I've left something out, feel free to ask!