Tuesday, January 31, 2012

Tuesday's Cupful: Egg Whites Icing

A lighter alternative

Each dollop of this frosting won’t disappoint. We tweaked this recipe by Martha Stewart. We like the light and smooth results of this homemade cake icing made from egg whites and sugar. The addition of cream of tartar helps stabilize the meringue, which constitutes this airy frosting. Here’s the recipe:

What you will need:

1 kitchen mixer with bowl

1 heat proof bowl
1 medium-sized sauce pan
1 wire whisk
3 large egg whites or 4 medium egg whites
2 cups water
1 teaspoon vanilla extract
¾ cups granulated sugar
Pinch of salt
1/3 cup water

Cooking and Directions:

Place medium-sized saucepan on stove at medium-high heat. Add water and bring to a rolling boil. Next, position the heat proof bowl over boiling water (making sort of a double boiler). Combine sugar, egg whites, water, and salt in heat proof bowl. Meanwhile, whisk constantly until sugar is completely dissolved, which should take 2 to 3 minutes. Transfer to large mixer bowl and beat at medium-high speed for 4 minutes until peaks form. Reset mixer speed to low then add vanilla extract and cream of tartar. Mix for another 3 minutes then use immediately.

Note: This icing is at its best within the first 24 hours of preparing and frosting any cake since the meringue is delicate.

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