Recipe information
Yield
makes enough for 24 cupcakes
Ingredients
1 envelope unflavored gelatin (1 scant tablespoon)
1/3 cup plus 1/4 cup cold water
1 cup sugar
Preparation
Step 1
In a mixing bowl, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
Step 2
Heat remaining 1/4 cup water and the sugar in a saucepan over medium-high, stirring until sugar is dissolved. Stop stirring; clip a candy thermometer onto side of pan. Boil syrup until temperature reaches the soft-ball stage (238°F), brushing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Remove from heat; add syrup to softened gelatin. Whisk mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. Use immediately (frosting will harden).
