This angel white icing, made with sugar, cream of tartar, egg whites, and vanilla or almond extract, is soft, delicate, and billowy. Perfect for swirling atop your favorite cakes and cupcakes.
LC She Talks to Angels Note
Anyone who can conjure a frosting as angelic as this, that’s puffy and white and billowy as clouds, can clearly talk to angels. Or at least channel them. Way to go, Momma Reiner. Never was an angel food cake so perfectly smothered in cloudlike perfection. Er, confection.
Angel White Icing
- Quick Glance
- Quick Glance
- 25 M
- 35 M
- Makes enough for 1 cake
Special Equipment: Candy thermometer
In a saucepan over medium heat, mix together the sugar, cream of tartar, salt, and hot water. Bring to a boil, stirring constantly until the sugar is dissolved and the liquid changes from cloudy to clear, 3 to 5 minutes. Cover the saucepan and boil for about 1 minute to wash down any sugar crystals that may have formed on the sides of the saucepan. Uncover and continue to cook, without stirring, until a candy thermometer reads 240°F (115°C). Remove the pan from the heat and let the mixture cool just a little.
When the candy thermometer reads 236°F (113°C), beat the egg whites with a stand mixer fitted with the whisk attachment on medium to high speed until stiff peaks form, about 4 minutes. With the motor still running, slowly add the sugar syrup to the egg whites, beating on medium speed. Add the vanilla or almond extract and continue to beat until the frosting is cool and holds its shape, 5 to 8 minutes. Use immediately.