1 cup sugar
1/4 cup dark rum (Goslings)
2 egg whites
3 inch knob ginger, sliced
In a medium saucepan, bring sugar, ginger slices and rum 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 (for best results 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.
Perfect frosting for dark & stormy cupcakes. Or chocolate, rum or vanilla cake. Or eat it from a spoon.