When whisking the egg whites and sugar together in the double boiler, focus on the temperature of the mixture rather than the time. You want it to reach 160F / 71C, but no more, as it can cook the ...

Cook the egg whites. In a heatproof medium bowl ... Turn the mixer off and add the icing sugar. Whip on medium-high speed; the meringue should look glossy and stiff. Harvest the vanilla seeds.

Basic icing is sugar mixed with milk, which is then flavored with cream cheese, cocoa powder and butter or egg whites. The simplest frosting of all, glacé icing, is just powdered sugar and water.

Ready-made icing can be bought from most supermarkets ... Use the freshest eggs you can or, if you prefer not to use raw egg whites, meringue powder or pasteurised egg whites can be substiuted ...

The buttercream frosting can also be made in one of three ... Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water ...

This is when my favorite childhood cake was born. In 1951 Betty Crocker came out with a new cake called Color Vision. Made ...

She said: “It’s a delicious frosting because it’s less sweet ... Swiss Meringue Buttercream Ingredients 170g egg whites 275g caster sugar 250g unsalted butter, room temperature 1 tsp vanilla ...