Ingredients:
6 tablespoons cold water
165g/6oz icing sugar
1/2 teaspoon Cream of Tartar
1 teaspoon vanilla extract (or other flavouring)
Method:
- Mix the egg whites, water, icing sugar, and cream of tartar.
- Heat the mixture over a double boiler while whisking until the frosting is at the stiff peak stage.
- Remove from the boiler, add the flavouring and continue to beat occasionally while cooling
The frosting will spread most easily if you use it while still warm. Frosting is most suited for icing a whole cake rather than piping. Frosting is often made using a double boiler although both pre-made and uncooked versions exist. It quickly sets to a crispy outer coating. It's not suitable for piping, and it can be difficult to get a smooth base coat using it. I'd only recommend you use frosting if you're looking for a rustic plaster style of surface - perhaps snow scenes when decorating a Christmas cake, or as a sea surface.