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.
To make the frosting, in the top of a double boiler (or a heat proof bowl over a pot), over boiling water add:
1/4 to 1/3 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.