Angel Feather Frosting

Ingredients

This frosting is light as a feather (hence the name) and can be eaten right away, I made one batch (not photographed) and frosted the Cup Cakes then left them overnight and they were fine, they had a bit of a crust on them like a Marshmallow Peep, they are not as shiny but tasted great.

I found this recipe and video on Passionforbaking.com the only change I made was using Baking Sugar instead of regular Sugar as it dissolves faster.

This makes enough for at least 12 Cup Cakes or 1 Cake, and can be left at room temperature for 2 days before using it.

The Cup Cakes are from a box of French Vanilla Cake Mix doctored with melted Butter in place of the Oil and 1 extra Egg and Milk instead of the Water as suggested on the box. It makes 24 Cup Cakes.

1. Put all the ingredients minus the Food Coloring into a bowl that will fit into a small saucepan.
2. Place the bowl over the saucepan of simmering water, unlike most recipes that require it not to touch the water this one is ok if it does actually its recommended.
3. Using a hand held electric cake mixer, beat on a low speed until the Sugar is dissolved, this should take about 2 minutes (this is the most important part as it wont come together if the Sugar doesn’t dissolve, you can check by rubbing the mixture together between your fingers to feel if its no longer grainy).
4. Keep the bowl over the simmering water, beat for a few more minutes to increase the volume to triple the size.
5. Add the Food Coloring at this point.
6. Remove the bowl from the heat and continue to beat until it is thick and glossy and again increases in volume, it will seem quite runny but it does start to come together when you see the trails from the mixer.
7. Frost your Cupcakes or Cake.