Angel Feather Icing
"There is nothing like a pure white, cloud-like frosting that tastes divine, especially when flavored with seeds from fresh vanilla."
Angel feather icings stay perfect on your cupcakes and cakes for days, don't get crusty, and have just the right amount of sweetness."
"This icing has such a pretty shine after it's whipped up, and it takes food coloring wonderfully, so you can tint it any color you like."
"This frosting is luscious in every way and is a perfect match for vanilla cupcakes or a vanilla white cake."
Before you start
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Bakers Note
In this recipe I use glucose syrup it is used for shine, smoothness, and a stable texture. If you cannot find glucose syrup, you can use light corn syrup. However, light corn syrup is much sweeter and thicker, which can slightly alter the texture of your icing. So, if you’re aiming for a perfect glossy finish, glucose syrup is the best option.You can find it at the grocery store or online!
Angel Feather Icing
- 100 gram egg whites (from 3 fresh eggs) at room temp
- 255 gram superfine sugar
- 50 gram water
- 60 gram glucose syrup
- A pinch of cream of tartar
- seeds from 1/2 vanilla bean
- 1 drop of food coloring, optional (do not use colour mill)
Angel Feather Icing
- This frosting you can make in a stand mixer or you can use a hand mixer. I prefer using a hand mixer, I feel it makes the frosting more dreamy and glossy. Below you find two directions, one for the mixer and one for the hand mixer.
- Wipe the inside of your bowl and the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease. Ensure the bowl and beaters are thoroughly clean; even the slightest hint of oil can inhibit the foaming.
- Fill a saucepan with 3 cm (1 1/2 inches) of water and place it over medium-low heat.
- Bakers Note: For best results, use fresh egg whites. Often, boxed whites don't whip up as well. Ensure you cleanly separate the egg whites from the yolks.
- Bakers note: In this recipe I use glucose syrup it is used for shine, smoothness, and a stable texture. If you cannot find glucose syrup, you can use light corn syrup. However, light corn syrup is much sweeter and thicker, which can slightly alter the texture of your icing. So, if you’re aiming for a perfect glossy finish, glucose syrup is the best option.
- In the bowl of a stand mixer, combine 100 grams of egg whites, 255 grams of white sugar or superfine sugar, 50 grams of water, 60 grams of glucose, a pinch of cream of tartar, and seeds from 1/2 vanilla bean (if using). Use a clean whisk to make a slurry.
- Place the bowl over the steamy water, stirring and constantly scraping with a whisk or spatula until all of the sugar is 100% dissolved. With gently simmering water, the meringue should cook fairly quickly; this step typically takes about 3 minutes. If you find the temperature climbing too slowly, you can increase the heat slightly.
- To check if the sugar is dissolved, rub some of the egg white/sugar mixture between your (grease-free) thumb and forefinger. If it doesn't feel grainy, your sugar is dissolved.
- Transfer the bowl to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the mixture is glossy, thick, and has tripled in volume, or until you are satisfied with the consistency of the Angel Feather Icing. This usually takes about 5 minutes.
- Colored Angel Feather Icing: At the very end of the beating process, add food coloring (avoid using colour mill) with a toothpick, a little at a time, until you achieve your desired color. Remember: It's always easier to add more color, but you can't remove excess.
With a hand mixer;
- Baker's Note: Egg whites begin to coagulate at approximately 65°C/149°F, so make sure that the water is just at a simmer when you place the deep bowl into the saucepan. Start beating immediately at the lowest speed with an electric hand mixer as soon as you place the bowl into the simmering water, or you risk making scrambled egg whites!
- Bakers Note: For best results, use fresh egg whites. Often, boxed whites don't whip up as well. Ensure you cleanly separate the egg whites from the yolks.
- Put the 100-gram egg whites, 255 grams of sugar, 50 grams of water, 60 grams of glucose (or light corn syrup), a pinch of cream of tartar, and seeds from 1/2 vanilla bean into a spotlessly clean bowl. Use a clean spatula or small whisk to make a slurry.
- Baker's Note: Heating the egg whites over a pot of simmering water relaxes their proteins, enabling them to whip up higher and more quickly. The sugar also dissolves, resulting in a silky-smooth consistency.
- As soon as your water is at a simmer, turn off the heat and immediately place your bowl in the simmering water, ensuring it goes up 2 1/2 cm (1 inch) up the side of the bowl. Start beating immediately at the lowest speed with an electric beater until the sugar is 100% dissolved. (This takes about 3 minutes).
- "As soon as the sugar is 100% dissolved, continue to whip on medium-high speed (with the bowl still in simmering water) until the mixture climbs to the top of the bowl and the meringue holds a soft, floppy peak, about 4 minutes."
- Remove the bowl from the heat and continue beating at medium-high speed until the frosting is cool and you are satisfied with the consistency of the Angel Feather Icing. This takes about 3 to 5 minutes.
- For maximum freshness and deliciousness, use it immediately to decorate your cupcakes or cakes.
- The Angel Feather Icing keeps well on cupcakes or cakes at room temperature for at least two days.
