Modern Frosting Recipes

Ingredients

• 1 Egg white (Large egg)
• 2 teaspoons Cold water
• 0.75 cup Confectioners’ sugar
• 0.5 teaspoon Vanilla extract (Or 1 1/2 tablespoons lemon juice)
• 1.5 squares Unsweetened chocolate squares (For Chocolate Frosting I)
• 0.33 cup Heavy cream, scalded (For Chocolate Frosting I)
• 0.0625 teaspoon Salt (Pinch, for Chocolate Frosting I)
• 1 Egg yolk (For Chocolate Frosting I)
• 0.5 teaspoon Melted butter (For Chocolate Frosting I)
• 1 cup Confectioners’ sugar (For Chocolate Frosting I)
• 0.5 teaspoon Vanilla extract (For Chocolate Frosting I)
• 1.75 cups Granulated sugar (For Chocolate Frosting II)
• 0.75 cup Hot water (For Chocolate Frosting II)
• 4 squares Unsweetened chocolate squares, melted (For Chocolate Frosting II)
• 0.5 teaspoon Vanilla extract (For Chocolate Frosting II)

Instructions

1. 1In a clean bowl, beat the egg white until stiff peaks form.
2. 2Gradually add the cold water and confectioners’ sugar to the beaten egg white, beating continuously until smooth.
3. 3Add vanilla extract (or lemon juice) and beat until well combined. If the frosting is too thin, add more confectioners’ sugar, a tablespoon at a time, until desired consistency is reached.
4. 4Spread the frosting evenly over the cooled cake or cupcakes using a broad-bladed knife or spatula.
5. 5Melt the chocolate squares in a heatproof bowl set over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water.
6. 6Remove the melted chocolate from the heat. Gradually add the scalded heavy cream, salt, egg yolk, and melted butter to the melted chocolate, stirring until smooth.
7. 7Stir in confectioners’ sugar, a little at a time, until the frosting reaches a spreadable consistency. Add vanilla extract and mix well.
8. 8Spread the frosting evenly over the cooled cake or cupcakes using a broad-bladed knife or spatula.
9. 9In a saucepan, combine granulated sugar and hot water. Bring to a boil over medium heat, without stirring. Continue boiling until the syrup reaches the thread stage (230-235°F or 110-113°C on a candy thermometer).
10. 10Remove the syrup from the heat. Gradually pour the hot syrup over the melted chocolate, beating continuously with an electric mixer or whisk.
11. 11Continue beating the mixture until it reaches a spreadable consistency. Add vanilla extract and mix well.
12. 12Spread the frosting evenly over the cooled cake or cupcakes using a broad-bladed knife or spatula.