White Meringue Frosting

                    
                 I made chocolate cupcakes today and did not want to ice them with buttercream for a change. So I searched for an alternative and found this excellent meringue frosting by Cake Journal.com. I modified the recipe according to my preference.  It makes a really light and fluffy icing. Whats more, it can easily be piped into a swirl and stays stiff. You don't need to keep it in the fridge to prevent it from melting. It will crust on the outside overtime but it will still be fluffy and soft in the center. This tasted perfect with my chocolate cupcakes. In fact, you can use it to ice any type of cupcakes!!!! So here's the recipe:



Makes enough to ice 12-15 cupcakes:

Ingredients:

• 225 grams castor / powdered sugar.
• 3 egg whites
• 1 1/2 tsp vanilla essence

Method:

1.  Place all the ingredients in a bowl and wisk till combined. Take a saucepan and fill it with 3 cups of water.
2. When the water is shimmering, place the bowl on the saucepan taking care that bottom of the bowl does not touch the water nor the bottom of the saucepan. Start wisking the mixture until everything is well combined. Make sure that the mixture does not boil. Once everything has mixed and all the sugar has dissolved, remove from heat.
3. Take the mixture and wisk it with an electric beater or stand mixer till the icing is glossy and holds stiff peaks. This can take upto 10-15 minutes. Then add any food coloring of your choice as you wish.
4. Your meringue icing is ready to be piped!!!!!