January 27, 2010

Ethereal Lemon Frosting


Ingredients:
2 cups sugar
1/2 cup lemon juice
4 egg whites
pinch salt
zest one lemon

yellow food coloring, if desired

Directions:
In a medium saucepan, bring sugar, zest and lemon juice 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. Meanwhile, beat the egg whites and salt to soft peaks. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you strain a continuous stream of the molten syrup into the egg whites. Add the food dye. Beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Frost cooled cake.
My thoughts:
I love this frosting! Citrus is at its peak during the winter and I love taking advantage of that and making some really citrus packed recipes. This frosting is light and fluffy-almost marshmallowy- but has a strong, true lemon flavor. Sort of like a lemon meringue pie in frosting form. It is perfect on lemon cupcakes or even plain vanilla.

13 comments:

  1. This sounds so perfect. For some reason I always think of lemon as a summer thing, but this really is the time of year to get them at their best, isn't it? Thanks for reminding me! Love your blog - thanks for sharing.

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  2. Lovely lemon Italian meringue! I often flavor my Italian meringue w/lime.

    Either way, what a nice and light frosting for, well, just about anything:)

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  3. I'm definitely making cupcakes with lemon frosting this weekend! Thank you!

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  4. These frosting sounds SO lovely!

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  5. Hi Rachel,

    This is the first recipe I've tired off your site. And it is
    A-M-A-Z-I-N-G. Simply delicious!
    I had to use SR flour as I was out of plain, and I toasted the frosting on a few just to try the flavour.

    These are a winner! I'm looking forward to trying many more of your recipes.

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  6. Very yummy and fluffy.

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  7. I am intrigued by this frosting recipe, but I can't quite figure out what it will taste like. Is it like a 7-minute frosting, kind of marshmallowy, but with a lemon flavor? Does it set up very quickly, or would I have time to pipe it onto the cupcakes?

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  8. Jami-
    It tastes like lemon. The texture is sort of marshmallow-meringue, similar to 7 minute frostings but lighter textured. If you work quickly it can be piped but it does set up fairly quickly.

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  9. Wow, I am from the UK and this is the first American frosting I have made. It is amazing. I frosted a coconut and lime cake with it and it really looks great. I am a convert and will use this frosting again and again. Much lighter and nicer than the tradition English Buttercream. Thanks

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  10. Wow... I am from the UK and this is the frist time I had made American Frosting. I needed something special and this really hit the spot. It is amazing and I am convert and will be using this and other frosting recipes in the future. Much lighter and nicer than the traditional English Buttercream. I used it on a sponge this morning, but will make some cupcakes for our coffee morning next week - cant wait to hear the comments...

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  11. How long will the frosting sit at room temperature (a day or 2)?

    Thanks!

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  12. It is best freshly made but if it isn't hot or very humid, it is okay the next day.

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  13. Just made this icing to top butter lemon cupcake. It was delightful. I left the lemon zest in the recipe but would leave out next time. My kids did not like the texture of the zest in the icing.

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