Recipe by Karen Anne Newton RN
Substitute when you have none; make it yourself! :) And it's fat free !
Top Review by Andi the grate
I made this the other day to top my moon pie Mardi Gras cupcakes. It turned out gorgeous, delicious, and not overly sweet. I did, however, substitute meringue powder for the egg whites, but otherwise followed the recipe. I did that because I have a 2 year old and was worried about the raw eggs. That being said, I'm sure that the temp of the syrup cooks the egg whites adequately, and I shouldn't worry about it...but I do. So I think the flavor was a little 'off' due to the meringue powder. The recipe whipped up beautifully and piped perfectly. And is still standing tall on my cupcakes two days later.
- 3 large egg whites
- 1⁄4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1⁄3 cup water
- 3⁄4 cup light corn syrup
- 2⁄3 cup granulated sugar
- 1⁄2 tablespoon vanilla extract
Directions See How It's Made
- In a glass or metal bowl, beat the egg whites and cream of tartar with electric beaters on high, until light and foamy.
- With the mixer still running, gradually sprinkle in the 2 tablespoons of sugar. Continue beating until soft peaks form.
- In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
- Drizzle the hot syrup into the egg whites with the mixer on low.
- Turn the mixer to high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream.
- Beat in the extract.
- Note: This cream is of the consistency that it can be piped as you would frosting.