2 egg whites
175g icing sugar
3 tablespoons water
1 tablespoon golden syrup
1 teaspoon lemon juice
pinch of fine salt
What to do
Place all the ingredients into a bowl and whisk over boiling water, using an electric whisk for 5 minutes, or until it stands in peaks.
Remove from the heat and whisk again until the frosting has cooled.
This is enough frosting to cover the top and sides of a deep, 20cm cake.
Swirl the frosting over your cooled Red Velvet Cake with a frosting tool or palette knife.
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