Cupcakes are nothing without frosting.
Duh.
This frosting is classic, it won’t melt on hot days, it tastes like clouds and looks picture perfect.
I like to mix in some cherry juice (or raspberry, pomegranate, anythingred) for flavor and a light tint. For real color you’ll want to pickup some natural food coloring.
Use this on our pretty little Vanilla Almond Cupcakes.
Frosting Ahoy!
Free of Dairy, Gluten, Soy and Corn.
- 1 Egg White
- 2 tablespoons Cherry Juice (or Raspberry, Pomegranate, Cranberry…)
- 1 tablespoon Cold Water
- 3/4 cup Granulated Sugar
- 1/4 teaspoon Cream of Tartar
- 1/2 teaspoon Vanilla Extract
- 5-10 drops Food Coloring (depending on how vibrant you want it)
Get Busy.
- In the top of a double boiler, whisk together the egg white, juice, water, sugar and cream of tartar.
- Fill the bottom of the double boiler with 1-2 inches of water and set it over medium heat until it is boiling.
- Once the water is boiling, drop the heat to low and set the top of the double boiler over the bottom. Got it?
- Using an electric mixer, whisk the ingredients for about 7 minutes (hence the name) over the heat. It will expand and thicken significantly.
- Remove the top of the double boiler from the heat and fold in the vanilla and food coloring. Stir the frosting with a spatula for a few minutes to help it cool.
- Get your frosting on.
Prep. Time: 5 minutes
Cooking Time: 6-8 minutes
Yield:~1 pint, enough to frost 12 cupcakes