If you follow me you likely know I am a Vermonter and anyone from New England is known to be… um… frugal. I made some baseball cakes this week and when the cake rises in the hemispherical molds there is a portion that needs to be trimmed off. Well, I am not one to waste anything, especially chocolate cake.

I made what QC termed mini chocolate cakes from the remnants. Really all I did was to make some White Meringue Frosting and cover the tops of the cakes and add a few sprinkles. Easy, peasy.

White Meringue Frosting

INGREDIENTS

• ¾ cup (170 g) confectioner’s sugar
• 3 large egg whites
• 2 Tbl cold water
• 1 tsp lemon juice
• 1 ½ tsp vanilla extract

METHOD

1. Place all ingredients in the stand mixer bowl and whisk until well combined.
2. Chose a saucepan large enough so the mixer bowl will rest on the rim but not touch 1-2” of water in the saucepan.
3. Once the water is almost boiling, place the mixer bowl on the saucepan and whisk the mixture. Turn the burner to low. The water should be not quite boiling. The mixture must not boil. Whisk until all the sugar is dissolved or you will end up with a grainy looking frosting. Check to see if it has reached 160-170⁰ F.
4. Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. This can take up to 12 -15 minutes or more. But don’t over-beat. You will beat air into the frosting. It needs to be easily spreadable
5. When the white meringue frosting is ready, if desired it can be colored with food gel colors. This frosting will crust over time, but the center of the frosting swirl will still be thick and fluffy.
6. Cakes and cupcakes with white meringue frosting can be stored in the refrigerator for two days.

Tip: Makes enough to frost 12 cupcakes. If using it on cupcakes, use a plastic piping bag and a large piping tip for great cupcake swirls