Brown Sugar Meringue Frosting

Tip:

• If you do not have a pastry bag for frosting the cupcakes, use a large freezer bag and cut a small hole in the corner. I actually prefer this method so I can toss the bag afterwards. You can use frosting tips with the bag or depending on the hole size, pipe out different amounts of frosting.
• When adding a fat (butter or shortening) to a meringue frosting, the mixture will often curdle. Continue mixing until the frosting becomes smooth and is completely mixed.
  

I have gotten many rave reviews about this frosting! I was a little unsure about it in the beginning as I am not a Meringue Frosting lover but the frosting has a warmth that brings to mind Candied Sweet Potatoes, Warm Apple Pies and all things fall and is sure to be a fast favorite!

Brown Sugar Meringue Frosting

Ingredients:

• 1/4 tsp salt
  
• 4 egg whites
  
• 1 cup light brown sugar
• Simmering water
• 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled
• 1/2 tsp vanilla

1. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer. (Without a thermometer, whisk until the sugar has completely dissolved and is not grainy)
   

2. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

Beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt.

Over a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top and whisk until 160 degrees (or sugar is completely dissolved)

Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes.

Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. Beat until smooth.

Frost!

I frosted Cheesecake-filled Pumpkin Cupcakes with the Brown Sugar Meringue Frosting using the leaf frosting tip. I lightly sprinkled cinnamon on top as a finishing touch.