Fluffy Meringue Frosting Recipes

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners
• In a medium bowl, sift together the flour, cocoa powder and salt.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well.
• With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well.
• Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
• For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.
• To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made.
• Cook's Note: If you're unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved.

Steps:

• In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
• In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Steps:

• Place sugar, corn syrup and boiling water in a 3 qt saucepan over moderate heat.
• Stir until sugar dissolves.
• When mixture comes to a full boil, remove from heat and set aside briefly Beat egg whites with salt to stiff peaks.
• Transfer hot syrup to a pitcher for easy pouring.
• Beating at high speed, pour hot syrup in a thin threadlike stream into the whites.
• Pour slowly and scrape down sides if necessary to keep the entire mass well mixed.
• After all of the syrup has been beaten in, add vanilla and almond extract.
• Continue beating for 10-15 minutes on high until icing is very stiff.

Steps:

• Place 1/2 cup sugar and the water in a small pot. Stir to wet sugar. Bring top a boil over medium-high heat, swirling pan occasionally. Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Turn down the heat to simmer gently. Meanwhile, place the egg whites into a clean, grease-free mixing bowl and whip until frothy on low speed using balloon whip attachment to standing mixer. Add cream of tartar and turn speed up to medium-high. When soft peaks form, add remaining 2 tablespoons sugar gradually. Continue whipping until stiff, glossy peaks form. Bring the sugar-water mixture to a rapid boil and cook until it reaches 248 -250 degrees. As syrup cooks, look for visual clues to assess temperature. It starts out thin with many small bubbles over the surface. The water will begin to evaporate and the mixture will become thicker. The bubbles will become larger and sticky and pop more slowly. At this point, the syrup will look thickened, but it has not begun to color. Keep stirring and drop a drop of syrup every now and then in a bowl of water. When the drop forms into a firm-ball stage, then the syrup is ready. Pour a thin, steady stream over meringue, without pouring any on the rotating whip or the sides of the bowl. Whip meringue on high speed until cool to the touch. Beat in vanilla. Frosting is ready to use.

Steps:

• Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
• Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
• Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.

Steps:

• Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
• Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
• Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.