Q: I love cake for one reason: It’s a vehicle for yummy-yummy frosting! Is there a way I can get my frosting-fix while not fretting about how sugary and fattening it is?
A: Believe it or not, we actually figured out how to make fat-free frosting. Even better, it only takes seven minutes to make. Pretty great, no?
This frosting is more like glossy, snow-white meringue than buttercream due to its fluffy, ethereal texture. And because of its unique cooking method (heating, then whipping), the recipe yields an ample amount—there is simply no way to scale it back (we tried) from making 5 cups at a time. But that’s good, because when you ice a cake with this frosting you can really lay it on thick, then fashion big, pretty swirls.
Also, if you appreciate the beauty and joy of a handsome cake as much as we do, it’s a good idea to invest in the right tool for the job. When frosting a cake, maneuvering just any old knife around the cake and in and out of the frosting bowl can be somewhat tricky, not to mention messy. We find an inexpensive offset spatula indispensable for this and several other kitchen tasks. The dip in the blade near the handle keeps your hand high and knuckles removed from the frosting. And since the blade has no serrated edges, the frosting goes on smooth and ridge free. We like the larger Ateco Offset Spatula ($5.75), which is about 8 inches long, for frosting cakes. The smaller Wilton 8‐Inch Angled Spatula ($4.79), with a blade about 4½ inches long, is just right for frosting cupcakes. In addition to spreading frosting, offset spatulas can be used for leveling off dry ingredients when measuring, for leveling cake batter, for transferring cookies from baking sheets, as a sauté spatula, and for serving cake slices.