No Cook White Icing
A quick, fluffy white icing perfect for decorating cakes and cookies, offering a sweet, smooth finish that appeals to bakers seeking a no-cook, easy frosting option.
Ingredients
Instructions
- With a mixer, beat the egg whites slowly until the ingredients are mixed.
- Then beat on high speed until all the sugar crystals are melted and the mixture is fluffy.
- Spread on a cool cake.
Tips & Substitutions
To achieve the best results, ensure your mixing bowl and beaters are completely clean and dry, as any grease can prevent the egg whites from whipping properly. If you don't have white Karo syrup, light corn syrup can be used as a substitute. For a flavored icing, consider adding a teaspoon of vanilla extract or almond extract for a delightful twist. This icing is perfect for topping cakes like the American recipes for Health Cake With Zucchini.
Serving Suggestions
This no-cook white icing is best served fresh on a cool cake, allowing it to set slightly before slicing. It pairs beautifully with moist cakes, such as vanilla or lemon, enhancing their flavors. For a delightful dessert experience, consider serving it alongside a slice of Cereal Candy for a crunchy contrast.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to 3 days. Before using, allow it to come to room temperature and give it a gentle stir to restore its fluffiness. Do not freeze the icing, as it can change the texture and consistency once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of No Cook White Icing contains roughly 93 calories, with 13g protein, 10g carbohydrates, and 0g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of vitamin C.
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 pasteurized egg whites instead of fresh?
Yes, pasteurized egg whites can be used as a safer alternative to raw egg whites, especially if you're concerned about food safety. They will whip up nicely, just ensure to follow the same mixing instructions for best results.
What if my icing is too runny?
If your icing turns out too runny, it may be due to not beating it long enough or using too much syrup. To thicken it, try adding a little more powdered sugar, but do so gradually to avoid making it too sweet.
How can I add color to my icing?
To add color to your icing, use gel food coloring for the best results, as liquid colors can alter the consistency. Start with a small amount and mix thoroughly until you achieve your desired shade. Remember, 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).