Ornamental Frosting
A classic boiled frosting perfect for decorating cakes. This recipe provides instructions for both a base coat and a stiffer frosting for piping.
Ingredients
- 2 cups Granulated Sugar
- 1 cup Water
- 3 large Egg Whites
- 0.25 teaspoon Cream of Tartar (Tartaric Acid)
Instructions
- 1In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue boiling without stirring until the syrup reaches the thread stage (230-233°F or 110-112°C on a candy thermometer). This means when a small amount of syrup is dropped from the tip of a spoon, it forms a long, thin thread.
- 2While the syrup is boiling, beat the egg whites in a clean, dry bowl until stiff peaks form.
- 3Gradually pour the hot syrup in a thin stream over the beaten egg whites, beating constantly with an electric mixer (or whisk). Be careful to avoid splashing. Continue beating until the mixture is glossy and holds stiff peaks.
- 4Add the cream of tartar and continue beating until well combined.
- 5Immediately spread a thin coating of the frosting over the cake. This is your crumb coat. Let it harden slightly.
- 6Beat the remaining frosting until it is cold and stiff enough to hold its shape when piped through a pastry tube. If the frosting becomes too stiff, add a few drops of water to thin it to the desired consistency.
- 7Cover the cake with a thicker layer of the stiffened frosting. Crease the frosting for cutting, if desired. Use a pastry bag and various tubes to decorate the cake as desired.