Tangerine Frosting with Candied Tangerine Slices

1 1/4 cup sugar
1/4 cup water
2 tablespoons tangerine juice
2 egg whites
1 tangerine cut into thin slices
pinch salt

Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, tangerine 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 out the tangerine slices (and zest). Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continuous stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Allow the tangerine slices to cool and harden on a wire rack. Frost cooled cupcakes, top with tangerine slices.

*If your icing isn’t very orange, you can add a drop or two of food coloring to help it along.

My thoughts:

I love this icing because it bursting with tangerine flavor. I also love it because while you make the syrup for the icing you are also candying the tangerine slices for the garnish. The slices help flavor the syrup and give it a faint orange tint. Tangerines also candy well, the skin is relatively thin and the pith is less bitter than other citrus fruits. Great on tangerine cupcakes.


  1. That looks delicious! I’ve been candying a lot of orange peels lately but have been considering trying whole citrus slices. I just eat the fruit on its own before I get a chance to try it!

  2. YUM. I want to do this with grapefruit. Will it work? Or are they too rind-y?

  3. Cupcake-
    I haven’t tried but I think it would work if the skin wasn’t too thick or bitter.

  4. This is FABULOUS!

    I was looking for a fresh, easy, “fancy” dessert for a friend’s birthday, but I only had an hour to make it. These tangerine cupcakes were light, flavorful, and very easy. I am very particular about frosting (buttercream has too much butter for my taste, and I don’t like the cornstarch in powdered sugar icings, and I don’t have a hand mixer to make 7-minute icing) so I thought I had no chance of ever enjoying an icing. Boy, was I pleasantly surprised! The tangerine frosting is vibrant, pipes well, and has a pleasant marshmallow taste without being too sugary. Fantastic! I made them in a mini-muffin pan because the recipe didn’t produce huge quantities. My cupcakes are so cute!

    I’d give both recipes seven out of five stars. Thank you so much for sharing these recipes! I’m a first-time reader (saw your post on Livejournal), and I will DEFINITELY be back to read more!

    Thanks again!

  5. I like the candied tangerine, such an intense orange!