This weekend we have new neighbours moving in across the road. I thought to send them over some cupcakes, or at least make some, and if by the time I spied them I was still in the mind to venture over for introductions, the cupcakes would accompany me. Normally I just make an icing sugar and butter icing, but being out of icing sugar I looked up an egg-white icing and found the following recipe from a TradeMe message board. I omited the salt (because I forgot) but it still turned out ok. Pretty full on icing I might add, very sweet and intense – it is all about the icing and probably less about the cupcake transporting it.
“Swiss Meringue Butter Cream”
Four egg whites
Put the above into a bowl over a pot of simmering water.
Stir constantly and rapidly to prevent egg from cooking, until the sugar is dissolved. This took probably less than a minute.
Soften (not melt) 250gm butter, add to meringue, little bit of vanilla, whisk until it’s smooth and creamy (it looks curdled at first, but keep going).
Food colouring can be added or just use it with this natural butter cream colour. I put it into my Tupperware Squeeze-it to pipe onto the cupcakes.
And before the kids woke up I actually sat down to enjoy one on my own with a cuppa.