Chiffon Icing for Birthday Cake Carrie Sheridan
Elevate your birthday cake game with the luxurious "Chiffon Icing for Birthday Cake Carrie Sheridan," a silky-smooth, butter-based frosting that’s as elegant as it is versatile. This recipe combines fluffy whipped egg whites with rich unsalted butter, creating a dreamy, cloud-like texture that's perfect for frosting layered cakes or piping intricate designs. Infused with the warm notes of vanilla and stabilized with a touch of cream of tartar, this chiffon icing is a decadent yet delicate choice for any celebration. The unique double-boiler technique ensures a glossy finish with stiff peaks, while the addition of butter transforms it into a velvety masterpiece. Light, creamy, and endlessly spreadable, this chiffon icing will make your birthday cakes unforgettable. Perfect for bakers of all skill levels, it’s a must-try for anyone seeking a show-stopping cake topping.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 large egg whites
- 200 grams granulated sugar
- 340 grams unsalted butter
- 2 teaspoons vanilla extract
- 0.5 teaspoons cream of tartar
- 0.25 teaspoons salt
Directions
Step 1
In a heatproof bowl (or the bowl of a stand mixer), combine the egg whites, granulated sugar, cream of tartar, and salt.
Step 2
Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
Step 3
Whisk constantly until the sugar has dissolved and the mixture reaches 70°C (160°F) on a candy thermometer, about 5-7 minutes.
Step 4
Remove the bowl from heat and transfer it to a stand mixer fitted with a whisk attachment.
Step 5
Whip the mixture on high speed until glossy, stiff peaks form and the bowl feels cool to the touch, about 8-10 minutes.
Step 6
Switch to the paddle attachment and add the butter, a few tablespoons at a time, mixing well after each addition. The mixture may look curdled initially, but keep mixing until it becomes smooth and creamy.
Step 7
Once the butter is fully incorporated, add the vanilla extract and beat until combined.
Step 8
Use the chiffon icing immediately to frost your cooled cake, or store it in an airtight container in the refrigerator for up to 3 days (bring to room temperature and re-whip before using).
Nutrition Facts
| Serving size | (683.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3335.6 |
| Total Fat 291.4g | 0% |
| Saturated Fat 170.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 752.9mg | 0% |
| Sodium 859.3mg | 0% |
| Total Carbohydrate 205.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 202.0g | |
| Protein 16.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.4mg | 0% |
| Iron 0.2mg | 0% |
| Potassium 553.5mg | 0% |
Source of Calories