Stainless Teaspoon
Why is my Frosting never Firm, never dries, and runs off cakes!?
OK…. I am about to scream, my frosting is ALWAYS a disaster……
The recipie I used last night was
2 large (60 grams) egg whites
1 1/2 cups (300 grams) granulated white sugar
1/4 cup (60 ml) cold water
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
In a stainless steel bowl over a saucepan of simmering water, I placed the egg whites, sugar, water, and corn syrup. With a handheld electric mixer I beat the mixture for 3 to 4 minutes on low speed. Increased the speed to high and continued to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks…… but.. it was not firm enough to stay on the DARN CAKE !!!….
PLEASE ADVISE ME !!!!!
The problem here is the syrup plus water and sugar, which is to say, more syrup. The egg whites will only stand up so long before they go poof -and there goes the icing. Here’s the fix:
Forget the egg whites, ther cold water and syrup.
Now make up a basic white sauce: 2 or 3 tbls of flour and a cup of milk or half & half. Stir it while heating to keep it smooth and unlumpy, let it boil for a minute or 2. You want a thick white sauce, sort of like sausage gravy. Let this cool to room temperature.
Separately, cream 2 sticks of butter, toss in two cups of sugar, some vanilla, and whatever other flavorings you like. Now, mix your white sauce into that, beating at high speed to a smooth consistency. This stuff spreads like a dream -there is so little flour that you will never know it is there. However, as the icing dries, the flour has exactly the effect you would expect – it gets stiff- and the icing stays on the cake. Perfect!
Back to egg whites. The only way to maintain their fluffy trait in anything is to cook them while they are still fluffy -exactly how you make a meringue -or an omlet, for that matter. And so, if you use sugar instead of syrup in your recipe -and less or no water, you could get it to work by actually putting the iced cake under high heat long enough to brown the icing and cook in the fluff of the egg whites. And the icing shouldn’t run that way, either.
Problem solved!
Betty’s Sweet and Crunchy Sesame Seed Brittle Recipe
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