I have this beautiful cake done but I can't seem to get the icing down right. My second batch is still very granulated.
2c granulated sugar
pinch of cream of tartar
1 egg white, whisked stiffly.
Heat the sugar, water and cream of tartar until dissolved stirring. Boil to reach 120c/250f on a sugar thermometer. Remove from the heat and when the bubbles subside, whisk in the egg white until thick.
Now, I did this two ways and neither way has worked. I followed the recipe exactly. The first way I did it was stirring the sugar occasionally until it dissolved, on a mid heat setting and I'm sure the cream of tartar caused it to bubble and it didn't carmalize like it would if I hadn't used cream of tartar. I let it settle and then put in the egg white after it was whisked stiffly and whisked until the icing was nice and thick and blended smoothly. It looked lovely-- glossy and light. I tasted it and it had the consistency of wet cement. The other way I did it was not stirring it as much, maybe once before it hit 250f and I had it on a much lower heat. The less stirring and lower heat was the difference the second time and while it didn't turn out as gritty- it's still not the consistency I figured it should be.
Can you think of anything I can do to make this a bit better? It's sorta gross. Or perhaps, I should use a different icing? I was thinking of a light custard sandwiched between the cake.