 |
| Frangipani-made with meringue powder |
So I've finally mastered the art of the bath bomb cupcake. It's not perfect, but it looks like a cupcake! I now realize that my problem with the first couple of batches was that I was using plain powdered egg whites and not meringue powder. Oh yeah, there is a difference. Powdered egg whites are just that and nothing more, whereas, meringue powder contains corn starch, cream of tartar, and silicon dioxide (an anti-caking agent) in addition to the egg whites.The plain egg whites would not solidify-easily. The texture of the frosting is visibly smoother and the swirls are not as defined-but they're still wonderful, I think. I had to use a cup and a half of confectioner's (powdered) sugar in addition to a cup of corn starch just to get it to thicken up.
 |
| Caribbean Queen-made with powdered egg whites |
With these cupcake bubble bombs, I used 12-14 oz of confectioner's sugar, and it thickened up nicely-after about 10-12 minutes of whipping it with my hand mixer. The pink frosted ones are scented in Frangipani, or plumeria, while the peach-colored ones are scented in what I call Caribbean Queen-a thick, fruity concoction of raspberries, ripe, juicy peaches, sweet strawberries, cherries, mandarin oranges, grapefruit and a splash of pineapple and mango-OMG! I need to make a soap with this scent!
So I have my floral and my fruity bomb. Now I need a true bakery-scented bomb, and an essential oil blended bomb. I'm having fun...
looking good enough to eat! :)
ReplyDeleteThese look edible and are so pretty. You did a great job :)
ReplyDeleteYUM! Especially the fruity one. I'd love to get a whiff! Lookin' good!
ReplyDeleteThank you very much! They're a labor of love:D
ReplyDeleteThey look great! I love that you posted the difference between the egg white frosting and the meringue powder frosting. It makes a big difference!
ReplyDeleteCongrats on perfecting your recipe!! I am finally figuring out bath bombs and have made a few batches of bath bomb cupcakes. My main problem is that they faintly smell like sulfer, I am assuming because of the merigne powder. Do you get this too? Maybe its a reaction from my FO too ?
ReplyDeleteHey Ann-Marie!!
ReplyDeleteYes, there is a huge difference between the egg whites and meringue. I wish I'd realized that before wasting all my previous efforts...
Pampering Time-I haven't experienced a problem with sulfuric aromas...sounds like a bad batch of meringue powder for sure. I'd throw that container out and get a new one. I use the Wilton brand, and it smells faintly sweet.
Ok, thanks!! I will have to try that!
ReplyDelete