February 04, 2008

Fluffy Rhubarb Frosting


Ingredients:
1 cup sugar
1/4 cup water
2 egg whites
1 stalk rhubarb, chopped*
1/2 teaspoon vanilla
pinch salt

Directions:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, rhubarb and water to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water)while continuing to stir occasionally. Strain and discard the rhubarb. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding vanilla after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes or cake.

*If your rhubarb isn't very red, you can add a drop or two of red food coloring to color the icing if you'd like pink frosting. Very red rhubarb will yield pink frosting without dye.

Yield: enough frosting to generously frost one single layer cake or 12 cupcakes
My thoughts:
This recipe seems daunting; egg whites and a simple syrup combine to make a superbly fluffy, delicious and beautiful frosting but it is actually quite easy, especially if you have a stand mixer. The rhubarb flavor is subtle, but very much a part of the frosting. I got the idea from making rhubarb soda last year which also uses a rhubarb flavored simple syrup. I couldn't see why using flavored syrup in my favorite marshmallow-y icing recipe wouldn't work so I did some experimentation and it was fine. Just make sure to thoroughly strain out the rhubarb using a fine mesh strainer and work quickly. I bet it would work with other flavored simple syrups as well. Great on Baby Loves Rhubarb Cupcakes.

16 comments:

  1. I've never been a fan of rhubarb, but I think I could be of this frosting. Yum!

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  2. this is my favorite kind of frosting - it *is* really easy, and can be endlessly flavored. the rhubarb gives it such a pretty color, and i bet this would be a yummy cake filling along with some fresh strawberries.

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  3. Wow! It's early for rhubarb. You're lucky to have found it. These sound great! I love everything about them from the flavors to the colors. I'll have to try them when I can get my hands on some rhubarb.

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  4. Ooo...Rhubarb is in season here now. Looks great, really nice consistency.

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  5. Wow - those sound positively amazing. I love rhubarb, but it never would have occured to me that you could harness the flavor for things beyond pie!

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  6. Just to clarify, by "discard the rhubarb", you do mean "put it in tupperware to eat with your Greek yogurt in the morning", right?

    These are seriously amazing.

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  7. By discard I actually meant "eat like candy over the sink" but over yogurt sounds yummy. I am glad you liked the recipes!

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  8. I never thought about trying to utilize rhubarb in frosting -- I can't wait to try it!

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  9. I just made this, it was a lovely consistency but I couldn't taste the rhubarb at all. What did I do wrong? Boil to long? Not enough? I used a large stalk...

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  10. theothereloise
    Sounds like you used some bland rhubarb. I suggest making this only when rhubarb is actually in season.

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  11. This was so yummy! I used strawberry puree instead of the water because I had it from the strawberry cake I made for my daughter's birthday. Thank you so much for the recipe.

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  12. Just made these, I wish I made something without raw egg white "frosting" which taste like raw egg whites and I don't dare give it to my kid!!! Ever made cupcakes with a kid, and not been able to give him any???

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  13. Well, no Mark. Sounds like you didn't make the frosting properly. The egg whites get fully cooked and the icing should taste like sugar and rhubarb, not like eggs at all.

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  14. When are the egg whites cooked?

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    Replies
    1. When you add the molten syrup and mix.

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    2. Thank you! I made it and it's delicious!

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