Divinity Frosting And Milk Chocolate Paint Recipe

How to make it

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• To make the Fluffy Divinity Frosting:
• Have ready in your freezer for easy access 8 to 10 ice cubes in a resealable plastic bag for cooling the meringue later. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
• In a deep 2-quart saucepan, combine the water, corn syrup, and sugar, place over low heat, and cook, stirring occasionally, until the sugar has dissolved and the mixture is clear, about 3 minutes. Keep a pastry brush in a small glass of cold water to wash down any sugar crystals that form along the sides of the pan. Increase the heat to medium-high, bring to a boil, and cook, without stirring, until the syrup registers 210 degrees F on a candy thermometer, 3 to 4 minutes. Be careful, as the mixture can overflow at this point (large bubbles will appear and the syrup will rise quickly in the pan). Reduce the heat slightly if the syrup does threaten to overflow. Eventually the syrup will stop climbing up the sides and just bubble lightly.
• When the boiling syrup registers close to 225 degrees F, add the salt and cream of tartar to the egg whites and begin whipping the egg whites on medium-low speed until soft peaks form. Increase the speed to medium and continue whipping until thick, moist, glossy but not dry peaks form. Remove the sugar syrup from the heat as soon as it registers 240 degrees F. (If the whites aren't thick and glossy yet, the syrup can wait briefly.)
• With the mixer on medium-low speed, slowly pour the hot syrup into the meringue in a steady stream, aiming the syrup between the whisk and the side of the bowl and taking care not to hit the whisk to avoid splattering the sides of the bowl. (No matter how careful you are, it's natural for some of the syrup to splatter. Try to incorporate as much of the hot syrup as possible.) As the hot syrup is poured onto the whipped whites, the mixture will expand immediately. When all of the syrup has been added, without delay, increase the speed to medium and continue to whip until the mixture has thickened and formed glossy, stiff peaks with a marshmallow-like appearance, 2 to 3 minutes. As you begin to whip, hold the reserved plastic bag of ice cubes against the bottom of the bowl, or as close to the bottom of the bowl as possible, for 2 to 3 minutes to speed the cooling. When the meringue has cooled a bit (though it will still be quite warm) and stiff peaks have formed, reduce the speed to low, add the vanilla extract, and continue to whip to set the structure of the meringue and to cool it until it registers 93 to 96 degrees F on an instant-read thermometer. Don't overwhip the meringue. It becomes tricky to spread smoothly over the cake if it is too cool. Use right away.
• To frost the cake:
• Place 1 of the cake layers on a sturdy cardboard round, or place it on a cake plate and slip about 3 strips of waxed paper under the cake to protect the plate. (A decorator's turntable is helpful when frosting the cake. If using the turntable, place the cake on its cardboard on the platform and frost as directed. After frosting the cake, transfer it on its cardboard base to a cake plate.) Using a long metal icing spatula, spread about 3/4 cup of the frosting evenly over the layer all the way to the edges. Center the second layer on top. Apply large dollops of the frosting onto the sides and top of the cake by scooping it up with the metal spatula, and then spread it to cover completely. You can create a smooth finish or you can create deep swirls with the back of a spoon—the choice is yours. You don't have to be skimpy since there is plenty of frosting available, with a nice amount left over. Be sure to frost the entire cake before you finish spreading the frosting, as once the frosting cools, it sets up and is no longer spreadable. Use the leftover frosting to ice cupcakes or as a filling for sandwich cookies right away before it hardens.
• To paint the cake:
• Let the cake stand at room temperature until the frosting is set and doesn't stick to your finger when lightly touched, 1 to 2 hours. In a small, heavy saucepan, combine the butter and chocolate and place over low heat just until melted. Remove from the heat and stir until creamy and smooth. Or, place in a microwave-safe bowl and melt in a microwave oven at 50 percent power (medium) for 30-second bursts, stirring after each burst. When most of the chocolate is melted, stir until creamy and smooth. Using a 1-inch-wide pastry brush, coat the entire surface of the frosting with the chocolate. Set the cake aside at room temperature for at least 30 minutes to give the chocolate time to set up before serving.