Angel Icing
Angel Icing is a light, fluffy frosting with a delicate texture, perfect for decorating cakes and cookies. Its sweet, airy flavor appeals to those seeking a classic confectionery treat.
Ingredients
Instructions
- Beat egg whites until they hold a stiff peak, about 2 minutes.
- Combine sugar, water, and light Karo syrup in a pan and stir.
- Place the pan on medium heat and bring the mixture to a boil.
- Boil the syrup until it spins a 6 to 8-inch thread or reaches 242°F (116°C).
- Pour the hot syrup slowly into the beaten egg whites, beating continuously.
- Continue beating until the frosting holds its shape with soft peaks.
- Use immediately; this frosting forms a crust, like divinity.
Tips & Substitutions
Ensure your mixing bowl and beaters are completely clean and free of grease to achieve the best volume in the egg whites. If you don't have Karo syrup, light corn syrup can be used as a substitute. For added flavor, consider incorporating a splash of vanilla extract or almond extract into the egg whites before mixing in the syrup. This icing pairs beautifully with Heath Bar Angel Food Cake.
Serving Suggestions
This angel icing is perfect for topping cakes, cupcakes, or cookies. It holds its shape well, making it ideal for decorative piping. Pair it with light desserts like sponge cakes or serve alongside fruit for a delightful contrast. It can also be used as a filling for layered cakes or as a topping for Fanciful Fudge.
Storage & Reheating
Angel icing is best used immediately as it can harden and lose its texture over time. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Rewhipping with a splash of water or additional egg whites may help restore some texture, but it’s recommended to use fresh for optimal results.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Icing contains roughly 477 calories, with 12g protein and 114g carbohydrates. It is an excellent source of protein (24% of the Daily Value) and iron (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make angel icing ahead of time?
It's not recommended to make angel icing ahead of time as it tends to harden and lose its airy texture. However, you can prepare the syrup in advance and cool it. When ready to use, whip fresh egg whites and combine with the syrup for the best results.
Why did my egg whites not form stiff peaks?
If your egg whites didn't achieve stiff peaks, they may have been contaminated with fat or yolk. Ensure your mixing bowl and utensils are completely clean. Additionally, using fresh, room-temperature egg whites can help achieve the desired volume and stability.
How do I know when the syrup reaches the right temperature?
To check if your syrup has reached the right temperature, use a candy thermometer. It should read 242°F (116°C) for the perfect thread consistency. Alternatively, you can test the syrup by dripping a small amount into cold water; it should form a soft thread that holds its shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).