My mother’s favorite! Traditionally this was the frosting used on wedding cakes, made of course with egg whites. This revamp contains no eggs but anyone tasting this frosting won’t be able to tell the difference. Can be used just like the traditional frosting on cakes or cookies.
I just tried making this recipe again; I’d made it the first time with 1/2 cup agave nectar and it was much too sweet for me so I thought it would be okay with less but I just tried to make it with 1/3 cup and it didn’t work so I guess it needs all the sugar!
To make the frosting, in the top of a double boiler (or a heat proof bowl over a pot), over boiling water add:
1/2 cup agave nectar (or you could use coconut nectar)
1/3 cup aquafaba
1/2 teaspoon cream of tartar
Using a hand mixer on high, beat the mixture, over not in the boiling water. Reduce the heat if the water starts to steam over the edge of the double boiler or bowl. Continue beating for 7-10 minutes. The mixture starts out totally liquid and turns into a foamy, fluffy marshmallow like substance, amazing! When the mixture is fluffy and thickened, remove from heat, add:
1/2 teaspoon vanilla extract
Continue beating the mixture on high for another 2-3 minutes.