The icing goes on the cupcakes or cake easiest if used within a couple hours of making.

This base can be used to make meringue cookies.

1/2 cup natural honey 2 egg whites 1/4 teaspoon sea salt 1/2 teaspoon vanilla (optional) or other flavor(s)

1. Heat honey in a saucepan over medium heat 5-10 minutes; until mixture bubbles and darkens. 2. Meanwhile, separate two eggs, being very careful to avoid getting any yolk in with the whites. 3. Add the salt to the egg whites. 4. Put two whites in a stand mixer with a whip attachment, or use a hand held mixer and a bowl held steady by a helper. Mix starting on medium. 5. As the eggs start to froth, turn the mixer up to high. 6. At the same time you turn the mixer up to high, start pouring the honey in with a thin steady stream, taking about 1 minute to pour in the hot honey. The honey must be poured into the egg whites while it is still hot or it will solidify. The hot honey also cooks the egg whites. 7. Continue mixing on high as the frosting fluffs and thickens and is cool enough to touch, 2-3 minutes. 8. Add the optional vanilla while mixing. Use as frosting while mix is still warm for ease.