White Mountain Icing
White Mountain Icing is a fluffy, glossy frosting with a delicate sweetness, perfect for cakes and desserts, appealing to those who love light, airy confections.
Ingredients
Instructions
- Cook sugar, half cup of white sugar, and water until the mixture forms a soft ball in cold water.
- Beat egg whites until stiff.
- Pour the hot syrup over the beaten egg whites and continue beating until the mixture is stiff and glossy.
Tips & Substitutions
For best results, use a candy thermometer to ensure the sugar syrup reaches the soft ball stage, which is around 240°F (115°C). If you need a lower sugar content, consider using a sugar substitute designed for baking. Ensure your mixing bowl and beaters are grease-free for the egg whites to whip properly. This icing can also be flavored with vanilla or almond extract for added depth.
Serving Suggestions
This White Mountain Icing is perfect for topping cakes, especially lighter flavors like vanilla or lemon. It pairs beautifully with Almond Paste Bars or can be used as a fluffy filling in layered desserts. For a festive touch, try adding food coloring to match your occasion or serve it alongside Pink Lemonade Salad for a refreshing dessert spread.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to three days. When ready to use, gently rebeat the icing to restore its texture. If the icing hardens, you can add a few drops of water while mixing to achieve the desired consistency again.
Nutrition & Diet Analysis (per serving)
Each serving of White Mountain Icing contains roughly 182 calories, with 13g protein, 33g 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 make this icing in advance?
Yes, you can prepare the icing a day ahead and store it in the refrigerator. Just make sure to rebeat it before using, as it may lose its stiffness. However, it's best enjoyed fresh for optimal texture and glossiness.
What can I use instead of egg whites?
If you're looking for a vegan alternative, aquafaba (the liquid from canned chickpeas) can be whipped to create a similar structure. Use three tablespoons of aquafaba for each egg white in the recipe.
Why is my icing not glossy?
If your icing lacks gloss, it may be due to overbeating after adding the syrup or not reaching the right temperature with the sugar syrup. Ensure the syrup reaches the soft ball stage and mix just until stiff peaks form to maintain that glossy finish.
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).