Orange Creamsicle Meringue Frosting 

• Use a Microplane rasp grater to zest the colorful outer skin of the blood orange, leaving all bitter white pith behind. You need two tablespoons of finely grated blood orange zest for this recipe.
   
• Bakers tip → this is optional, rub the zest with clean fingers into the 255-gram sugar. This step will release the essential oil of the blood orange (citrus ), where all the flavor is. As you work the zest into the sugar, You’ll create intoxicatingly fragrant orange sugar. When mixed with the remaining ingredients, the essential oils released by the sugar perfume will flavor the blood orange frosting even more.
   
• Then use a manual or electric juicer for squeezing and pressing the blood orange juice. You will need to strain the juice to remove bits of flesh or seeds before measuring it. You will need 50 grams of freshly squeezed and strained blood orange for this recipe. Set aside for now.
   
• Whip 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.
   
• Pick a saucepan that lets the stand mixer bowl sit comfortably on top without actually dipping into the water beneath. Pour in about 2 inches of water and heat it up until it’s just simmering. If the stand mixer bowl is too small and ends up touching the bottom of the saucepan, no worries—just warm up the mix in a separate mixing bowl and then transfer it into the stand mixer bowl to whip it up.
   
• 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.
   
• If using a stand mixer, Combine 255 gram superfine or white sugar, two tablespoons finely grated blood orange zest, 60-gram glucose, 1/8 teaspoon citric acid, and 50-gram freshly squeezed and strained blood orange in the bowl of a stand mixer and 100-gram egg whites.
   
• Place the bowl over steamy water, stirring and constantly scraping with a whisk or spatula until thin, and it looks like a light orange milk, and most importantly, all of the sugar is 100 % dissolved, if you have a digital thermometer, it should read 70°C/ 160°F.  With gently simmering water, the meringue should cook fairly fast, this step takes about 5 to 7 minutes. If you find the temperature climbing too slowly, simply up the heat.
   
• Rub some egg white /sugar mixtures between your (grease-free) thumb and forefinger to check if the sugar is dissolved. If it does not feel grainy anymore, your sugar is dissolved.
   
• Transfer the mixture to a stand mixer fitted with the whisk attachment, beat on medium-high speed until glossy, thick, and tripled in volume—about 5 minutes.
   
• Stop the mixer and add one teaspoon vanilla bean paste and a tiny drop of pink or red food coloring. If using and whip 2 to 3 minutes more.
   
• For maximum freshness and deliciousness, use immediately.
   
• If using a large bowl and your hand mixer, combine 255 gram superfine or white sugar, two tablespoons finely grated blood orange zest, 60-gram glucose, 1/8 teaspoon citric acid, and 50-gram freshly squeezed strained blood orange and 100-gram egg whites in a spotlessly clean bowl.
  
   
• When you make the icing, you can either place the bowl over a small pot of simmering water or place your bowl → in the simmering water, which goes up 2 1/2 cm (1 inch)  up to the bowl. 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 for a silky smooth consistency.
   
•  Start beating immediately at  → the lowest speed with an electric beater until the sugar is dissolved. ( this takes about 3 minutes )
   
• Rub some egg white /sugar mixtures between your thumb and forefinger to check if the sugar is dissolved. If it does not feel grainy anymore, your sugar is dissolved.
   
•  If you want a smooth and glossy frosting, always keep the mixer at low speed at all times until the sugar is totally ( 100 %) dissolved.
   
• As soon as the sugar is dissolved, keep the bowl still over the simmering water, and beat on medium-high speed until it is thick, glossy, and tripled in volume. This takes about 5 to 8 minutes.
   
• Add one teaspoon vanilla bean paste if using and a tiny drop of pink or red food coloring (If you like this frosting to be slightly orange/peach color ) and continuous mixing on medium-high speed until just combined.
   
• Remove the bowl from heat, and continue beating at medium speed until you are satisfied with the consistency of the frosting. 
   
• For maximum freshness and deliciousness, use immediately to decorate your cupcakes or cakes.
   
• The frosting keeps well on cupcakes or cakes at room temperature for at least two days.