February 04, 2008
Fluffy Rhubarb Frosting
Ingredients:
1 cup sugar
1/4 cup water
2 egg whites
1 stalk rhubarb, chopped*
1 cup sugar
1/4 cup water
2 egg whites
1 stalk rhubarb, chopped*
1/2 teaspoon vanilla
pinch salt
Directions:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, rhubarb and water 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. Strain and discard the rhubarb. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding vanilla after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes or cake.
*If your rhubarb isn't very red, you can add a drop or two of red food coloring to color the icing if you'd like pink frosting. Very red rhubarb will yield pink frosting without dye.
Yield: enough frosting to generously frost one single layer cake or 12 cupcakes
pinch salt
Directions:
Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, rhubarb and water 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. Strain and discard the rhubarb. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you pour a continues stream of the molten syrup into the egg whites. Continue to beat for about 5 minutes, adding vanilla after about two minutes, or until the frosting is fluffy, glossy and cool. Frost cooled cupcakes or cake.
*If your rhubarb isn't very red, you can add a drop or two of red food coloring to color the icing if you'd like pink frosting. Very red rhubarb will yield pink frosting without dye.
Yield: enough frosting to generously frost one single layer cake or 12 cupcakes
My thoughts:
This recipe seems daunting; egg whites and a simple syrup combine to make a superbly fluffy, delicious and beautiful frosting but it is actually quite easy, especially if you have a stand mixer. The rhubarb flavor is subtle, but very much a part of the frosting. I got the idea from making rhubarb soda last year which also uses a rhubarb flavored simple syrup. I couldn't see why using flavored syrup in my favorite marshmallow-y icing recipe wouldn't work so I did some experimentation and it was fine. Just make sure to thoroughly strain out the rhubarb using a fine mesh strainer and work quickly. I bet it would work with other flavored simple syrups as well. Great on Baby Loves Rhubarb Cupcakes.
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8 Comments:
I've never been a fan of rhubarb, but I think I could be of this frosting. Yum!
this is my favorite kind of frosting - it *is* really easy, and can be endlessly flavored. the rhubarb gives it such a pretty color, and i bet this would be a yummy cake filling along with some fresh strawberries.
Wow! It's early for rhubarb. You're lucky to have found it. These sound great! I love everything about them from the flavors to the colors. I'll have to try them when I can get my hands on some rhubarb.
Ooo...Rhubarb is in season here now. Looks great, really nice consistency.
Wow - those sound positively amazing. I love rhubarb, but it never would have occured to me that you could harness the flavor for things beyond pie!
Just to clarify, by "discard the rhubarb", you do mean "put it in tupperware to eat with your Greek yogurt in the morning", right?
These are seriously amazing.
By discard I actually meant "eat like candy over the sink" but over yogurt sounds yummy. I am glad you liked the recipes!
I never thought about trying to utilize rhubarb in frosting -- I can't wait to try it!
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