My Queen Of Icing
A fluffy, sweet icing made from egg whites and sugar, perfect for frosting cakes with a light, glossy finish suitable for celebrations and special occasions.
Ingredients
Instructions
- Cook all ingredients (except egg whites) together until it spins a thread.
- Beat the egg whites until they stand in peaks.
- Pour the cooked syrup over the egg whites.
- Beat well until the mixture is smooth and glossy.
- Frost the cake with the icing.
Tips & Substitutions
To achieve the perfect consistency, ensure your sugar syrup reaches the 'soft ball' stage when cooking. If you don’t have cream of tartar, a splash of lemon juice can stabilize the egg whites. For a different flavor, consider adding a teaspoon of vanilla extract once the syrup is mixed with the egg whites. This icing pairs beautifully with Pecan Date Pie(Makes Two Pies) for a delightful dessert spread.
Serving Suggestions
This icing is perfect for frosting cakes, especially a light sponge or chocolate cake. Consider serving slices with fresh fruit or a scoop of vanilla ice cream for a delightful contrast. It also works well drizzled over cupcakes or cookies, adding a glossy finish to treats like White Chocolate Chunk Macadamia Cookies.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to a week. Before using, allow it to come to room temperature and re-whip gently to restore its texture. Avoid freezing the icing, as it may not maintain its consistency after thawing.
Nutrition & Diet Analysis (per serving)
Each serving of My Queen Of Icing contains roughly 250 calories, with 4g protein, 59g carbohydrates, and 1g fat. It is an excellent source of potassium (106% of the Daily Value), vitamin C (36% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of iron. It also contributes 6g of dietary fiber toward your daily target.
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 powdered sugar instead of granulated sugar?
Using powdered sugar is not recommended as it will alter the texture of the icing. Granulated sugar is essential for achieving the right consistency and stability in the syrup, which is crucial for this recipe.
What if my icing is too runny?
If your icing turns out too runny, it may be due to undercooking the syrup. Try cooking the syrup a bit longer until it reaches the correct temperature. You can also add more beaten egg whites to thicken it slightly.
How can I flavor the icing?
You can flavor the icing by adding extracts like vanilla, almond, or even citrus zest after combining the syrup with the egg whites. Just be cautious with the quantities, as a little goes a long way in enhancing the taste.
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).