This frosting is very stable, great for piping designs and can easily be made ahead of time and even frozen. Just double the batch and freeze the extra so you don't have to make it again next birthday!
- 4 Large farm fresh egg whites room temperature
- 1/4 cup maple syrup, honey or maple sugar
- 1/2 tsp lemon juice
- 1 cup palm shortening
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add egg whites, maple syrup and lemon juice in your stainless-steel mixer bowl and set it on top of a small saucepan with boiling water in it. Make sure the bottom of the mixer bowl doesn't touch the hot water. Start whisking continuously until its about 160 degrees (because depending on the source of your eggs, you don't want to end up consuming raw eggs). Also, ensure it is not too hot to the touch. If you are using sugar it should be completely dissolved. It will take about 5 min.
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Remove from the heat and transfer the bowl onto the mixer with the whisk attachment. Beat on medium for 5 minutes. Increase the speed to medium-high and whisk until glossy peaks are formed and meringue is cooled to about 90 degrees.
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Reduce to medium speed and begin to add softened room temperature palm shortening. Spoon by spoon at a time and beat well after each edition.
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It will take a while and your mixture will go through some different textures, it may look like it all separated, but just keep on mixing and it will come together.
✿ you can make a chocolate frosting by adding 4-6 tsp of raw cacao powder.
✿ you can add 1-2 tsp homemade vanilla extract
✿ for natural colors:
- maroon to pink - add dried and powder beet or powdered freeze-dried raspberries or strawberries.
- purple - add blackberries, dragon fruit, blueberries (powdered freeze-dried blueberries)
- green - add nettles, spinach, or dried and powdered kale
- yellow - add ground turmeric, powdered freeze-dried mango, pineapple, carrot.
- blue - add red cabbage (see my recipe for natural food colorings below)