Bath Bomb Cupcakes – Day Two – The Frosting
1 1/2 cups Meringue Powder
1/2 to 1 cup warm water
1 3/4 cup powdered Sodium Laurel Sulfate (SLS)
8 tablespoons Jojoba Oil
2 cups Powdered Sugar (plus more if needed)
1 1/2 teaspoons Cream of Tartar
1/2 ounce Fragrance Oil
a few drops of Canary Yellow LabColor
Electric mixer or whisk
Piping bag, cookie spritzer, or knife for spreading the frosting
A few notes: The meringue powder is powdered egg white which gives the frosting body and also helps it to harden (which is why it’s frequently used in royal icing). The SLS makes bubbles – so really you’ll end up with a Bubble Bath Bomb. Using an electric mixer is the easiest way to make a smooth fluffy frosting – but you can also make this recipe with a whisk and some elbow grease!
1. Blend the Meringue powder and 1/2 cup water together and mix until you have a smooth lump free consistency.
2. Add remaining ingredients. Mix well until you get a smooth, stiff frosting. You can add more water or powdered sugar to adjust the consistency if necessary. The thicker the frosting, the easier it is to maintain a tall frosting swirl with a distinct pattern.
3. Fill up your piping bag (see instructions how on our sugar scrub tutorial) or try using a cookie spritzer gun like we did. Alternatively, you can always just use a knife to give your creations that authentic bake sale look.
4. Allow the frosting to harden for at least 24 hours before you sell, use or give away your fabulous creations. If you are shipping the product, shrink wrapping the entire bath bomb cupcake ensures a safe arrival to your destination.
Click here for Day one – the cupcakes – tutorial