New batch, new icing!
So I decided to expand my icing “range” by testing this vanilla-flavored meringue.
The texture is very different from what I had done until then: it is very light but yet it holds up well for the decor. Everything we are looking for! I scented it with vanilla but I think it can accommodate other scents.
I admit that I was a little afraid to get started, not being equipped with a robot (the Kitchenaid, at home, it's my little wrist!), I thought the task was very difficult, but in the end it is really easy to do!
Making the vanilla cake base for 9 cupcakes
- Preheat the oven to 160 °
- Sift 145g of flour, 1/3 tbsp of baking powder, a pinch of salt and set aside.
- Mix 60g of soft, soft butter with 130g of sugar, gradually incorporating it.
- Add 2 whole eggs (one by one), beating well.
- Mix separately 100ml of milk and 1/2 tsp of liquid vanilla.
- Incorporate the sifted dry ingredients into the appliance several times, alternating with the vanilla milk.
- Fill the cupcake boxes 2/3 full and bake for about 30 minutes (to be checked with a knife blade: it must come out dry).
Vanilla meringue icing
- Relax with a fork 2 egg whites.
- Pour into a container allowing the bain-marie.
- Add 100g of sugar (or less according to your taste!)
- Place the container above a saucepan of simmering water and start beating with a mixer, low speed for 2 minutes until the sugar is well dissolved and the mixture is brilliant.
- Off the heat, continue beating for 3 minutes, gradually increasing the speed of the mixer.
- The texture of the meringue must be formed visibly.
- Incorporate 1/2 tsp of liquid vanilla and stop the mixer.
- Fill a pastry bag (fitted with a large round socket) meringue.
- Decorate and taste without delay, this meringue is best tasted fresh!