Brown Sugar Fluff Frosting
enough to frost 24 cupcakes
- 8 teaspoons meringue powder
- 1/2 cup warm water
- 1 cup packed Domino® Light Brown Sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 teaspoon vanilla extract
Using an electric mixer with a whisk attachment, combine meringue powder and warm water. Blend and continue whisking on high until stiff peaks form, approximately 3 to 4 minutes; set aside.
In a medium high-sided saucepan, whisk together brown sugar, corn syrup and water. Bring to a full bubbling boil. Boil at medium heat until a candy thermometer reaches a softball stage (240°F).
With the mixer set on low, pour the hot syrup in a slow stream into the beaten meringue powder. Be sure to pour in the syrup away from the moving whisk attachment. Set mixer to high speed and continue beating until icing holds peaks, then blend in vanilla. Frosting should be very soft and fluffy.