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Fluffy White Frosting

This cake topper is everything that the name says...fluffy and well, white! It is the type that you need to cook over top of the stove then beat until light, airy and delicious! If you don't like the sweetness of a traditional buttercream icing, then this might be your ticket...

...not too sweet, yet elegant with billowy peaks of goodness! Usually a traditional 7 minute frosting is cooked in a double boiler over top of the stove, then beaten in the same double boiler until the volume has increased and stiff peaks form...I did mine a little differently just in case you don't own a double boiler. ( I realize that I just used the phrase "double boiler" 3 times in one sentence but what else can I call it?! grade 4 English teacher would purse her lips and shake her head...I'm sorry Mrs. Harmon!)

To start you will need, corn syrup, powdered sugar, water, 2 egg whites (room temperature), vanilla and a pinch of salt.

In a small saucepan, add a 1/3 cup of hot water...

...and 2 cups of powdered sugar (otherwise known as "icing sugar"),

...then whisk to combine.

Place over medium heat until the sugar dissolves in the water,

...then add 1 tbsp. of corn syrup.

Bring mixture to a boil and continue to boil for 1 minute...remove from heat and set aside (don't stir while syrup is boiling away...I know I left my whisk in the pan, but I'm absent minded that way...always leaving my stuff everywhere!).

In the bowl of your stand mixer, with the wire whip attachment (or in a large bowl, using electric beaters), pour in 2 egg whites (bring your egg whites to room temperature by letting them sit on the counter for about 15 minutes...this will help the whites reach their fullest volume when whipped).

...and beat on medium/high speed until the egg whites form soft peaks (make sure your bowl and beaters are very clean and free from any film or grease smudges and that there is not a single trace of egg yolk in your whites...all of these factors will hinder the whites from whipping up and increasing in volume).

Next, add in a pinch of salt (about an 1/8 of a tsp.).

Turn your beaters back on to high speed and slowly pour the hot syrup into the egg whites in a steady stream...once all of the syrup has been added to the whites, keep beating on high for about 5-7 minutes or until the mixture has increased in volume and frosting is cool...add in 1 tsp. of vanilla extract while the beaters are still running.

At this point, stiff peaks will form and your frosting is ready to use.

I recommend frosting your cakes/cupcakes right away before the icing has set up too much, making it difficult to spread.

This recipe makes about 3 cups of frosting...enough to fill and frost a 9 ", double layer cake or about 18-24 cupcakes...or a few less if you shovel large amounts of it in your mouth when no one is looking!

This frosting with chocolate cake reminds me of the Hostess "Jos. Louis" snack cakes that I begged my Mom to buy me but never did...looking back, I think she did me a huge favour because homemade is always better! :)

Fluffy White Frosting

2 cups of powdered sugar (icing sugar)

1/3 cup of hot water

1 tbsp. of corn syrup

2 egg whites (room temperature)

1/8 tsp. of salt

1 tsp. of vanilla extract

1. In a small saucepan, whisk together the water and powdered sugar until smooth...set over medium heat until the sugar melts.

2. Add the corn syrup and bring to a boil (without stirring)...boil for about 1 minute...remove from heat and set aside.

3. In the bowl of your stand mixer (with the wire whip attachment...or in a large bowl, using electric beaters), beat 2 room temperature egg whites on medium/high speed until soft peaks form (do not over beat or the egg whites will deflate).

4. Add in the salt, then with the beaters running on high, slowly pour in the hot syrup in a steady stream.

5. After all of the syrup has been added, beat the mixture for about 5-7 minutes or until light and fluffy, has increased in volume and stiff peaks form...the frosting should be cool at this point.

6. With the beaters still running, add in the vanilla extract.

Yield: approx. 3 cups...enough to frost a 9", double layer cake or about 18-24 cupcakes (depending on the size of the cupcakes and how much you like icing...I like lots!)

* Note: This frosting is best used the same day it is made (frosting will begin to deflate and become slightly grainy the following day).

* In traditional 7 minute frosting, the egg whites are brought to a temperature of 160 degrees in a double boiler...this recipe does not...if you are concerned about using raw egg whites for your frosting, here is a link to a recipe for 7 Minute Frosting that calls for the use of a double boiler.

Tips to ensure your egg whites whip properly:

1. Allow your egg whites to reach room temperature before using...this will help them reach their fullest volume.

2. Ensure that your bowl and beaters are clean and free from any grease film or smudges.

3. Make absolutley sure that there is not even the tiniest trace of yolk in your whites as that can hinder their ability to whip.

4. Beat egg whites just until soft peaks form...over beating can cause them to deflate.

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