zig
0

Notifications

  • You're all caught up!

How do I Make Egg White Frosting?

by
author image Meg Campbell
Based just outside Chicago, Meg Campbell has worked in the fitness industry since 1997. She’s been writing health-related articles since 2010, focusing primarily on diet and nutrition. Campbell divides her time between her hometown and Buenos Aires, Argentina.
How do I Make Egg White Frosting?
Seven-minute frosting is fluffier than royal icing and more delicate than buttercream. Photo Credit Martin Poole/Digital Vision/Getty Images

A number of frosting recipes call for egg whites as a primary ingredient. Royal icing, for example, is a type of egg white frosting made from egg whites, powdered sugar and cream of tartar. It’s a stiff frosting that dries hard and is ideal for making designs on sugar cookies. You can also make a soft, fluffy, egg-white frosting more suitable for cakes and cupcakes. Seven-minute frosting — so named because it takes approximately seven minutes to whip the ingredients into frosting — is a quick, fresh alternative to store-bought icing.

Step 1

Crack an egg firmly against the counter top. Hold it over the bowl, gently opening it at the crack to allow the white to spill out while containing the yolk inside. Pass the yolk back and forth between the two halves until all of the egg white has poured out. Repeat with the remaining eggs. Save or discard the yolks.

You Might Also Like

Step 2

Bring about an inch of water to a boil in the base of the double boiler, then reduce it to a simmer.

Step 3

Place the egg whites, sugar, salt and corn syrup in the top of the double boiler. Set it over the simmering water.

Step 4

Beat the ingredients over the water for about seven minutes with the hand mixer set to high speed. The mixture should become thick and fluffy with soft peaks.

Step 5

Remove the top of the double boiler from its base and set it on the counter top. Add vanilla extract. Continue to beat the frosting until it’s stiff enough to spread. The recipe makes about five cups, or enough to frost a single layer, 10-inch cake.

Related Searches

LiveStrong Calorie Tracker
THE LIVESTRONG.COM MyPlate Nutrition, Workouts & Tips
GOAL
  • Gain 2 pounds per week
  • Gain 1.5 pounds per week
  • Gain 1 pound per week
  • Gain 0.5 pound per week
  • Maintain my current weight
  • Lose 0.5 pound per week
  • Lose 1 pound per week
  • Lose 1.5 pounds per week
  • Lose 2 pounds per week
GENDER
  • Female
  • Male
lbs.
ft. in.

References

  • “Birthday Cakes”; Kathryn Kleinman; 2004
  • “Little Cakes”; Susan Waggoner; 2007
  • “Hello, Cupcake!”; Karen Tack, et al.; 2008
Demand Media