Six And One Minute Icing
Six and One Minute Icing creates a smooth, glossy frosting ideal for cakes and cookies, with a light sweetness and silky texture perfect for quick decorating.
Ingredients
Instructions
- Mix all ingredients in the top of a double boiler with the bottom filled with boiling water.
- Set a timer for 6 1/2 minutes and beat with a mixer while cooking.
- Add 1 teaspoon vanilla and beat until of spreading consistency.
Tips & Substitutions
For a smoother icing, ensure your egg whites are at room temperature before mixing. If you don't have Karo syrup, light corn syrup can be a good substitute. Beating continuously while cooking helps achieve the right consistency, so keep your mixer handy. Also, consider adding a pinch of flavoring like almond extract for a different taste profile.
Serving Suggestions
This icing is perfect for topping cakes or cupcakes, and it pairs beautifully with Lemon Fruitcake for a delightful dessert. It can also be used as a filling for pastries or to glaze cookies. For a fun twist, try it on Gram Schrauder'S Snowballs for an added layer of sweetness.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to one week. To reheat, gently warm it in a double boiler or microwave in short bursts, stirring frequently to restore its consistency. Avoid overheating, as it may lose its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Six And One Minute Icing contains roughly 254 calories, with 4g protein, 54g carbohydrates, and 3g fat.
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 for this recipe, as it will alter the texture and stability of the icing. Granulated sugar is essential for achieving the desired glossy finish and proper consistency.
What can I do if the icing is too runny?
If your icing is too runny, continue beating it for a few more minutes over the heat. The mixture will thicken as it cooks. If it's still not thickening, you may need to add a touch more cream of tartar to stabilize it.
How do I know when the icing is ready?
The icing is ready when it has a glossy appearance and holds stiff peaks. It should have a spreadable consistency that maintains its shape. Check it frequently during the last few minutes of beating to avoid overcooking.
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).