How disgusting does that sound? Boiled frosting? Maybe it’s just me, but it makes me think it’ll be curdled. Thankfully, this frosting is anything but and is actually really really delicious and light, like marshmallow fluff.
- 1/2 cup white sugar
- 1/6 cup water
- 1/8 tsp cream of tartar
- 1 egg white
- 1/2 tsp vanilla extract
- Gel food coloring
- In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
- In a medium mixing bowl, whip the egg white and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Add food coloring and mix with spatula until incorporated.
- Use immediately as the frosting will begin to separate and look grainy if left at room temperature for too long. Store at room temperature – do not refrigerate.
I found out the hard way that this frosting separates. So my first couple roses turned out pretty great and then the rest started to look a little rough. Live and learn, friends. Live and learn.
These don’t dry out hard like the royal icing, so you won’t be able to make these too far in advance. The good thing is that they don’t melt like a buttercream frosting though, so even if you leave them out at room temperature, they’ll hold their shape.
And now I just have to figure out what to do with 60+ frosting roses…