White Mountain Cake Icing
A classic fluffy white icing ideal for cakes and desserts, offering a sweet vanilla flavor with a light, airy texture perfect for special occasions and celebrations.
Ingredients
Instructions
- Boil sugar, Karo syrup, and water rapidly until a 6 to 8 inch thread forms.
- Beat 2 egg whites until stiff peaks form.
- Pour hot syrup into the beaten egg whites, beating constantly until the icing stands in stiff peaks.
- Add vanilla and mix well.
Tips & Substitutions
For a successful White Mountain Cake Icing, ensure the egg whites are at room temperature for better volume. If you don't have white Karo syrup, light corn syrup can be used as a substitute. To check the syrup's readiness, use a candy thermometer; it should reach 240°F. Beating the egg whites too long can lead to dry icing, so stop once stiff peaks form.
Serving Suggestions
This icing is perfect for topping layers of your favorite cake, especially light and fluffy cakes like Calamondin Supreme Cake. It also pairs wonderfully with cupcakes or as a filling for pastries. Consider garnishing with fresh fruits or nuts for added texture and flavor.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to 2 days. Before using, let it come to room temperature and whisk it lightly to restore its texture. Avoid freezing the icing, as it may separate and lose its structure upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of White Mountain Cake Icing contains roughly 76 calories, with 2g protein, 9g carbohydrates, and 0g fat. It is a good source of vitamin C (12% 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 pasteurized egg whites instead of fresh?
Yes, you can use pasteurized egg whites as a safe alternative to raw eggs in this recipe. It will help achieve the same stiff peaks without the risk of salmonella. Just ensure to follow the equivalent measurement, typically about 2 tablespoons of liquid egg whites equals one large egg white.
What can I do if the icing is too runny?
If your icing turns out runny, it could be due to insufficient beating or the syrup not reaching the correct temperature. To salvage it, try whipping the icing longer until it thickens, or you can add a small amount of powdered sugar to help stabilize it. However, be cautious as this may alter the taste.
How can I flavor the icing aside from vanilla?
You can easily customize the flavor of your White Mountain Cake Icing by adding extracts like almond, lemon, or even a touch of cocoa powder for chocolate flavor. Just remember to start with a small amount and adjust to taste, ensuring the icing remains stable and maintains its structure.
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).