Angel White Icing
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5.0
15 reviews
Excellent
Angel White Icing
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This angel white icing, made with sugar, cream of tartar, egg whites, and vanilla or almond extract, is soft, delicate, and billowy. Perfect for enveloping your favorite cakes and topping your cupcakes.
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Ingredients
- 1 1/2 cups granulated sugar
- 1/2 teaspoon cream of tarter
- 1/8 teaspoon salt
- 1/2 cup hot water
- 1/2 cup egg whites* (from about 4 large eggs, separated)
- 1/4 teaspoon vanilla or almond extract
Instructions
- In a saucepan over medium heat, mix together the sugar, cream of tartar, salt, and hot water. Bring to a boil, stirring constantly until the sugar dissolves and the liquid changes from cloudy to clear, 3 to 5 minutes.
- Cover the saucepan and boil for about 1 minute to wash down any sugar crystals that may have formed on the sides of the saucepan.
- Uncover and continue to cook, without stirring, until a candy thermometer reads 240°F (115°C). Remove the pan from the heat and let the mixture cool just a little.
- When the candy thermometer reads 236°F (113°C), beat the egg whites with a stand mixer fitted with the whisk attachment on medium to high speed until stiff peaks form, about 4 minutes.
- With the motor still running, slowly add the sugar syrup to the egg whites, beating on medium speed. Add the vanilla or almond extract and continue to beat until the frosting is cool and holds its shape, 5 to 8 minutes. Use immediately. Originally published March 22, 2012.
Equipments used:
Nutrition Information
Show Details
Serving
1portion
Calories
122kcal
(6%)
Carbohydrates
30g
(10%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Sodium
50mg
(2%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 10servings | frosts 1 cake
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 122kcal | 6% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Sodium | 50mg | 2% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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