This is the same recipe I used for the interior fondant in my Cadbury Creme Egg Cupcakes post. It’s light, sticky, and holds a great pose as long as you beat your egg whites stiff enough! Colours well and is just excellent on richly-flavoured cupcakes.

The process involves beating soft-ball stage sugar syrup into egg whites, so having a stand mixer (or electric beaters) and a candy thermometer on hand is really going to help you out. But the whole process is simple and quick and I can’t recommend it enough!


  • 1 cup sugar
  • 1/3 cup water
  • 2 egg whites

In a stand mixer or with electric beaters, beat the egg whites in a large bowl to soft peaks. “Soft peaks” is a term used to describe the stiffness of things like egg whites and whipped cream — when pulling away your whisk, the egg whites should form little mountains that slowly melt back into themselves.

Meanwhile, melt the sugar and water in a saucepan over medium heat. Once the syrup starts to boil, leave it untouched until it reaches soft-ball stage, at 225F on a candy thermometer.

If you don’t have a thermometer, the easiest way to test soft-ball stage is to boil the syrup rapidly for 3-5 minutes, and then dip a teaspoon of syrup into cold water. It should turn into a sticky, toffee-like ball and roll easily between your fingers.

If the syrup changes colour, it’s been over-cooked and you’ll have to restart, so monitor everything carefully! When the syrup is ready, let it cool for a minute until the bubbles subside.

On medium speed, beat the syrup into the eggs while pouring in a slow, thin, continuous stream. Beat everything to firm or stiff peaks, and frost those cupcakes!

It’s probably best to use food tint instead of food colouring to colour the frosting, but in small doses (one or two drops), food colouring works fine.