One of my favorite icings along with CI's Whipped and Cream Cheese frosting. Here's the recipe:
EXPORTED FROM LIVING COOKBOOK
CRISPY MAGIC FROSTING***** Fantastic, stays soft, but not runny, not too sweet.
Recipe makes more than is needed for 12 cupcakes. Store the remainder in refrigerator for 2 weeks or freeze.
Servings: 8 Yield: about 3½ cups
Preparation Time: 24 minutes Cooking Time: 6 minutes Total Time: 30 minutes
140 g. granulated sugar 2/3 cup
2 extra large egg whites (60 grams)
12 oz. unsalted butter (3 sticks) at room temperature, cut into 2-inch chunks
230 g. confectioners' sugar (1 2/3 cup)
1/4 tsp. kosher salt
2 TBS. milk
1 TBS. vanilla extract
While the cupcakes are cooling, in a small heatproof bowl, whisk together the granulated sugar and egg whites to make a thick slurry. Place the bowl over (not touching) simmering water in a saucepan and heat, whisking occasionally, for 3 to 5 minutes, or until the mixture is hot to the touch. It will thin out a bit as the sugar melts.
Remove from the heat and scrape the mixture into the bowl of a stand mixer fitted with a whip attachment (or use a hand-held mixer). Whip on medium-high speed for 6 to 8 minutes, or until the mixture becomes a light, white meringue and is cool to the touch. Turn down the speed to medium, add the butter, a few chunks at a time, and beat for 3 to 4 minutes, or until the butter is thoroughly incorporated. Add the confectioners' sugar, salt, milk, and vanilla and continue to beat on medium speed until the mixture is smooth and satiny. You should have about 3½ cups. (Use immediately, or transfer to an airtight container and store at room temperature for up to 3 days, then beat with the stand mixer fitted with the paddle attachment for a few minutes until smooth before using. Or, store in an airtight container in the refrigerator for up to 2 weeks, then bring to room temperature and paddle for a few minutes until smooth before using.)
Remove the cupcakes from the muffin tin. Fit a pastry bag with a small round or star tip and fill the bag with the frosting, then pipe the frosting onto cupcakes. Or, spread the frosting on the cupcakes with an icing spatula.
The cupcakes taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 2 days.
Recipe Type: Desserts, Eggs, Flour Bakery Cookbook, Frosting and Icings, Joanne Chang
Author: Joanne Chang
Source: FLOUR: SPECTACULAR RECIPES FROM BOSTON’S FLOUR BAKERY + CAFE
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