Fluffy Frosting

Although this fluffy frosting, or fluffy icing, is a little more time-consuming than my other recipes, the end result is well worth the effort.

1 cup sugar
1/3 cup water
2 egg whites

1. Combine sugar and water in a small saucepan and stir over medium heat until sugar is dissolved.

2. Increase heat and boil rapidly, without stirring, uncovered for 3 to 5 minutes. You can test by dropping 1 teaspoon of syrup into cold water - it should form a ball or soft sticky toffee when rolled between your fingers. The syrup should not change colour. If it has changed colour it has been cooked for too long and you will need to start again.

3. While syrup is boiling, beat egg whites in small bowl of electric mixer until stiff.

4. When syrup is ready, allow bubbles to subside, pour in a very thin stream on to the egg whites while they are beating on medium speed.

5. Continue slowly adding and beating until all syrup is used.

6. Continue to beat until frosting will stand in stiff peaks.

7. Tint by beating colour through in mixer or with a wooden spoon. Frosting can also be flavoured with half a teaspoon of any essence.

Frosting should be applied to the cake on the day frosting is made as the frosting will still be soft with a marshmallow consistency.

The cupcake frosting can become slightly crisp and lose some of its glossy appearance the following day.