hi i made meringue icing this morning for my cupcakes, but when i topped the cupcake the icing started to melt this has never happened before, what can i do to make my icing stable
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- 7 egg whites
- 2 cups (450 g) regular sugar
- 1 vanilla bean, split lengthways and seeds scraped out
- A few drops food coloring
Put the egg whites, sugar and seeds from the vanilla bean into a large bowl.Place the bowl over a saucepan of simmering water
Whisk by hand for about 4 minutes, or until the sugar has dissolved.
Transfer the mixture to the bowl of a freestanding electric mixer and beat for about 7 minutes or until the bowl no longer feels warm to the touch.
If you want the frosting to have a lovely pastel shade, add a drop or two of food coloring and mix for another minute.
Hope this helps