Egg White Frosting
Egg white frosting is a light, glossy topping with a sweet vanilla flavor, ideal for cakes and desserts, perfect for those seeking a delicate meringue-based icing.
Ingredients
Instructions
- Boil the sugar, water, and corn syrup until they spin a thread, approximately 5 minutes.
- Slowly pour the hot syrup mixture into the beaten egg whites while continuing to beat.
- Add a pinch of salt and vanilla extract to the mixture.
- Beat until the frosting becomes thick and shiny.
Tips & Substitutions
For a glossy finish, make sure your mixing bowl and beaters are completely grease-free. You can use pasteurized egg whites if you're concerned about raw eggs. If you prefer a sweeter frosting, consider adding an extra tablespoon of sugar. Experiment with flavored extracts like almond or lemon instead of vanilla for a unique twist. This frosting pairs well with cakes like Butch'S Chess Cake or Chocolate Cherry Delight Cake.
Serving Suggestions
This Egg White Frosting is ideal for topping cakes, cupcakes, or even as a filling for pastries. It pairs wonderfully with fruit-based desserts and can also be used to frost a light sponge cake. Consider serving it alongside a slice of Stouffer'S Apple Walnut Upside-Down Pie for a delightful dessert experience.
Storage & Reheating
Store any leftover Egg White Frosting in an airtight container in the refrigerator for up to 3 days. When ready to use, let it sit at room temperature for about 20 minutes to soften. You can also re-whip it briefly to restore its texture before serving. Keep in mind that this frosting does not freeze well due to its meringue base.
Nutrition & Diet Analysis (per serving)
Each serving of Egg White Frosting contains roughly 251 calories, with 1g protein, 48g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1472mg per serving (64% 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 use egg substitutes for this recipe?
While traditional recipes rely on egg whites, you can use aquafaba (the liquid from canned chickpeas) as a vegan substitute. Use 3 tablespoons of aquafaba for each egg white. Whip it until it forms stiff peaks, similar to egg whites, before proceeding with the recipe.
What do I do if my frosting isn't thickening?
If your Egg White Frosting isn't thickening, ensure your syrup mixture is hot enough when added to the egg whites. The sugar needs to dissolve completely to create the desired texture. Additionally, make sure you're beating the mixture at a high speed until it reaches stiff peaks.
How can I add color to this frosting?
To add color to your Egg White Frosting, use gel food coloring instead of liquid. Gel coloring won’t alter the consistency of the frosting. Start with a small amount and mix until you achieve your desired shade, keeping in mind that a little goes a long way.
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).