Ingredients
Equipment
Instructions
Mixing the Frosting
- Place your clear glass mixing bowl on a stable surface. Vigorously sift the 2 cups (240g) of fine white confectioners sugar directly into the bowl to remove any microscopic clumps.
- Create a small well in the center of the sifted sugar. Pour in 2 tablespoons (30ml) of whole milk, 1 teaspoon (5ml) of light corn syrup, 1/2 teaspoon (2.5ml) of clear vanilla extract, and a pinch of kosher salt.
- Use a silver wire whisk to stir slowly from the center, pulling the dry sugar into the wet ingredients. Increase speed to whisk aggressively until smooth. Lift the whisk to check for thick ribbons of smooth white icing dripping off the tines. If too thick, whisk in the remaining 1 tablespoon (15ml) of milk drop by drop until perfect.
Notes
Tip 1. Sift your sugar twice if you live in a highly humid environment.
Tip 2. Always use clear vanilla extract to maintain the opaque white color.
Tip 3. Keep unused frosting covered with plastic wrap directly touching the surface to prevent crusting.
Tip 2. Always use clear vanilla extract to maintain the opaque white color.
Tip 3. Keep unused frosting covered with plastic wrap directly touching the surface to prevent crusting.
