Peach Cloud Icing

• 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.
   
• 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: 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.
   
• For this recipe: I use Lipton Iced Tea Peach Powder. I use one whole bag, which is 50 grams, to achieve a rich, peachy flavor that’s incredibly delicious, however if you like it less peach flavor use 35 grams instead.
   
• In a small bowl, combine 50 grams of Lipton tea peach powder and 50 grams of cold water. Stir to ensure that everthing is dissolved in the water.
   
• In the bowl of a stand mixer, combine 100 grams egg whites, 200 grams superfine sugar, 60 grams of glucose, a pinch of cream of tartar, a pinch of salt, and 100 grams Lipton Iced Tea Peach water mixture.  Use a clean whisk to make a slurry.
   
• Bakers Note: Be sure your peach-sugar–egg white mixture is warm enough to dissolve all the sugar granules, or you will end up with a very grainy Peach cloud icing.
   
• Place the bowl over the steamy water, stirring and constantly scraping with a whisk or spatula constantly until the mixture is warm to the touch and no longer feels grainy when rubbed between your thumb and forefinger, about 3 to 4 minutes. 
   
• 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 speed until the mixture is glossy, thick, and has tripled in volume, or until you are satisfied with the consistency of the Peachy Icing. This usually takes about 3 to 5 minutes.
   
• Colored Peach Icing: At the very end of the beating process, add food coloring I use Dusty pink from sugarflair (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.
   
• Use immediately to decorate your cakes or cupcakes with.