When I have the chance to cook for a large crowd I can’t help but try some new recipes. I was looking for a simple and beautiful frosting that wouldn’t take a lot of piping. When I came across Always With Butter: Pumpkin Cupcakes with Cloud Frosting. This cloud frosting was just what I was looking for. This is a high gloss frosting with a sweet, light, fluffy, and almost iridescent touch to it.
I did just a simple swirl piping, and I added an edible pearl on top of each cupcake. The frosting fresh out of the bag had the texture of a stiff whip cream, but after about an hour it took on an almost marshmallow consistency. I prefered it fresh, but got a lot of compliments on it.
I had made over 40 cupcakes and was worried that my one batch of frosting was not going to cut it. Turns out I had half left, but it stored nicely in a gallon bag with the air squeezed out in the fridge. I used it a few days later on a cake I was doing for a shower. So word to the wise, I would possible cut this recipe in half next time. I whipped the frosting a bit before using again. I also tried coloring it and with turned out great. The pink on the owl cake is colored cloud frosting.
- 2 1/2 cup sugar
- 6 egg whites
- 1/2 cup water
- 1/3 tsp cream of tartar
- 1 Tbs vanilla
Combine sugar, egg whites, water, and cream of tartar in a metal bowl. Beat with a hand beater until foamy.
Set over a pan of barely simmering water, and continue to whisk.
Continue to whisk until sugar is dissolved and the mixture is warm about 3-5 minutes.
Transfer the mixture to a stand mixer with the whisk attachment. Beat on high-speed until stiff peaks form.
Add in vanilla until well combined. Enjoy however you choose.