Angel feather Icing !

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Angel feather Icing !

Tilbake til oppskriften på norsk !

This is a feather light and delicate cream. It is incredibly sweet and taste so good.

Cream / 22 cupcakes.

  • 3 egg whites
  • 8 oz sugar (225 gr)
  • 7 oz light corn syrup (195 gr)
  • 3 tablespoons water
  • 1 /2 teaspoon cream of tartar
  • 1 /2 teaspoon salt
  • 1  1 /2 teaspoon vanilla / clear vanilla extract

The recipe is adopted from (My recipe is for 1.5 portion)

Measuring spoons, cup measurment, cream of tartar, clear vanilla extract and light corn syrup, I have purchased at:
Tomsann cakeart supplys

Heat water in a double boiler. The mixing bowl should not touch the boiling water.

When the water boils , add all ingredients in your mixing bowl (not vanilla) .

Place bowl over the hot water and start to whip. If the you have to stop the mix master, remove the bowl from the heat or the cream will get lumps of «cooked egg whites.
Beat on medium speed for about 5 minutes until the cream is nice and warm. Stif peaks.

Transfer  themixing bowl away from the hot water  and place it on a cloth on the couter.
Add the vanilla.
Continue to whip until the cream has  room temperature.

Chocolate and lemon cupcakes with Angel feather Icing!

sweets 2 share

By | 2011-02-04T22:37:51+00:00 februar 4th, 2011|Cupcakes @en, Icing|2 Comments

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  1. Elsabe mars 30, 2011 at 11:32 am - Reply

    Is this a soft icing or does it become hard?

    • sweets to share mars 30, 2011 at 10:49 pm - Reply

      It is a soft icing !! 🙂

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