Dominican Frosting How To By Annycakes

Sparked by a conversation I had at our February Cupcake Meetup, I asked Anny Jaime of Annycakes to do a guest post about Dominican frosting.

Suspiro, which is deliciously light and fat free frosting, is also known as “Dominican Meringue” is used to frost cupcakes and as a dessert topping. It is made by beating egg whites and pouring hot sugar over whites after it has formed stiff peaks. The result is a frosting with a marshmallow like texture which is great on desserts, especially on cupcakes. For your cupcakes, add your own favorite flavors to the frosting like vanilla, lemon, almond, or chocolate and enjoy!

Here is a really great recipe from Yolanda’s Cakes website.

To make the syrup
2 cups granulated sugar
½ cup water
1 teaspoon lemon juice

For Egg Whites
8 ounces (1 cup) egg whites
¼ teaspoon of cream of tartar
1 tablespoon granulated sugar
1 teaspoon of Dominican vanilla (if you don't have vanilla Dominican use 1 tablespoon of the one you have).

1. In your mixer bring in egg whites, tablespoon sugar, vanilla and cream of tartar. SET ASIDE. DO NOT START YOUR MIXER YET.

2. Combine sugar, water and lemon juice and stir well.

3. In a medium saucepan, bring the water mixture to a boil over high heat. Use a candy thermometer to let you know when the boiling mixture reaches 220 degrees. When the thermometer reaches 220 degrees, start your mixer and start mixing the egg whites, the tablespoon of sugar, vanilla, and the cream of tartar. When the thermometer reaches 230 degrees that means that the syrup is ready.

4. Remove the syrup from the stove very slowly and careful not to burn yourself, and pour into the beating egg whites. Beat until the exterior of your mixer is cool to the touch. The more you beat the frosting the harder and a more solid consistency it will acquired.