1 cup light brown sugar
4 egg whites
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.
Great on Creme Brulee Cupcakes
Recipe from HowToEatACupcake
Recently I made the Creme Brulee Cupcakes into a 3 layered cake. I tinted the Brown Sugar SMB pink (for my daughter's birthday) and followed a Martha Stewart technique for piping it on my cake. Here's the finished product.
1 comment:
Wow that looks great! I like the ribbon look of the frosting! :D
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