White Mountain Cream

Ingredients

• 1 cup sugar
• ½ cup water
• 2 egg whites
• vanilla or lemon juice

Method

Combine 200g caster sugar and 120ml water in a heavy-based saucepan. Stir over medium heat until the sugar dissolves completely — you'll feel the gritty texture disappear under the spoon — then stop stirring. Any disturbance once the syrup is clear will cause crystallisation. Increase the heat and let it boil uninterrupted. The syrup needs to reach 115°C (soft-ball stage), which you can verify by dropping a small amount into cold water and checking it forms a flexible ball. Alternatively, watch for threads that stretch a centimetre or two when drawn between your thumb and forefinger.

While the syrup cooks, whisk your 2 egg whites in a scrupulously clean, dry bowl until stiff peaks form. The proteins denature into a stable foam that will trap air — critical for the structure of this frosting. Once your syrup reaches temperature, pour it in a thin stream directly onto the beating egg whites, never the other way around. This prevents scrambling and ensures even emulsification. Keep beating continuously throughout; the hot syrup will cook the whites safely to 65°C as it incorporates.

Continue beating after all the syrup is in. The mixture transforms from foamy to glossy and thick — this takes 8–12 minutes by hand, less with an electric mixer. You're aerating the frosting to its final consistency. Stop when you can draw a peak that holds its shape but still flows slightly from a spoon; if you beat past this point, the frosting becomes grainy and splits. Should this happen, add 5ml of lemon juice or a tablespoon of boiling water and whisk briefly to restore smoothness.

Stir in your flavouring — a few drops of vanilla extract or lemon juice — then spread the frosting immediately onto your cake with the back of a warm, wet spoon. Work quickly; the mixture sets rapidly. If you're decorating with nuts or crystallised fruit, press them in while the surface is still tacky, within the first minute. Once the surface firms to a light crust (roughly 30 minutes), score decorative creases if desired — they'll hold their definition as the frosting sets completely over 2–3 hours.