Vanilla Mousse Frosting
This frosting is so versatile. Perfect for most any type of cake or cupcake, it is smooth, rich and not too sweet.
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- 2 1/2 cup Sugar, divided
- 4 cup Unsalted butter
- 3/4 cup Water
- 1 1/2 cup Egg whites
- 1 1/2 tsp Cream of tartar
- 1 tbsp Vanilla extract
Pour the egg whites into the mixer. Mix with a whisk attachment on high speed. When the egg whites are foamy, add the cream of tartar. When soft peaks form, add 1/2 cup of sugar.
At the same time: In a saucepan, mix 2 cups of the sugar with the water. Begin to cook, stirring constantly until the sugar dissolves and the syrup is bubbling. Heat to firm ball stage on a candy thermometer (248 to 250 degrees). Immediately pour into a greased glass measuring cup.
Beat the syrup into the whites in a steady stream taking care not to allow the syrup to fall on the beaters. Start by pouring a small amount of the syrup onto the whites with the mixer turned off. Beat at high speed for 5 seconds. Add the rest of the syrup in 2 additions while the mixer is running.
Beat at low speed until cool (this will take 1/2 hour).
Beat in the butter at medium speed, 1 tablespoon at a time. Lower the speed slightly and add flavorings.
Use immediately, refrigerate up to a week, or freeze up to 6 months. Bring to room temperature before mixing to use.
Cakes frosted with this frosting are best served at a cool room temperature.