I decided on a honey frosting for upcoming cupcakes when I received honey in my CSA package last week. I had made a honey frosting before. The problem, however, is that I don’t like using both honey and powdered sugar in honey frosting recipes – way, way too sweet. Last time, I ended up using mead (honey wine) in the frosting recipe with very little sugar. This left me with more of a glaze than a frosting. I then drizzled honey on top of that to give the honey frosting more texture and a sticky sweetness.
For this cupcake, I searched the Web to find a honey frosting recipe that did not use powdered sugar at all. I found a fluffy honey frosting recipe on Big Oven which was originally from the American Bee Journal. It used a full cup of honey and no powdered sugar.
How I Ended Up Making Honey Meringue Frosting
What I failed to consider was that the honey frosting recipe I chose involves beating egg whites until they are stiff and then adding a sugary substance – just like when I make meringue. Regular readers may know that I don’t like meringues because they remind me too much of marshmallows (something else I’m not a fan of).
The fluffy honey frosting did end up being a honey meringue. I have never heard of a honey meringue before. It worked, though! It tasted like a honey marshmallow – especially after I torched it on the cupcakes like you’ll see soon.
You’d Better Eat The Honey Meringue Frosting Quickly
About an hour after I frosted the cupcakes, something started to happen. The honey meringue frosting started to drip. The frosting became messy and gooey – not at all appetizing. If you like honey and you like meringue, I do encourage you to try making this frosting, but only if you are going to serve it immediately after you frost. Do not wait or you will be sadly disappointed.
The Honey Meringue Frosting Recipe
As noted above, I found this recipe on Big Oven. I am reprinting it below with my slight modifications.
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