Gingerbread Cupcakes with Meringue Icing
Perfectly light, fluffy, smooth and velvety, this will be your favourite icing for cakes, cupcakes, and all sorts of treats.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2-3 cups 1x
- Category: Dessert
- Cuisine: Swiss
Ingredients
Units
Scale
- 4 egg whites at room temperature
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter
- 1/2 teaspoon of vanilla extract
Instructions
- Place the egg whites and sugar in a large metal mixing bowl set over simmering water, making sure the bowl does not touch the water. Carefully whisk until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat. Place bowl on stand mixer and using the whisk attachment whisk on high speed until stiff peaks form, about 4-6 minutes. Add vanilla extract. Continue beating on low speed until the mixture is cool (about 15 minutes).
- Change your whisk attachment to the paddle attachment. Beat in small pieces of butter on low speed until shiny and smooth. Note, the mixture may “curdle” before coming together.
Notes
This recipe makes icing for 12 cupcakes. Double if you’d like to make icing for 24 cupcakes.
If your icing isn’t coming together and looks ‘curdled’ don’t panic. Put your bowl back over simmering water and whisk the icing. Eventually the mixture will become smooth and come together.
Nutrition
- Serving Size: approx. 1 Tablespoon
- Calories: 77
- Sugar: 6.3g
- Sodium: 46mg
- Fat: 5.8g
- Saturated Fat: 3.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6.3mg
- Fiber: 0
- Protein: 0.7g
- Cholesterol: 15mg