Ingredients
Equipment
Method
- Set up your double boiler with an inch or two of water in a medium saucepan and a heatproof mixing bowl on top.
- Warm and dissolve the sugar, salt, and egg whites in the bowl over the simmering water, whisking continuously for about 5 minutes until smooth.
- Transfer the warm mixture to a stand mixer (or use a hand mixer) and add vanilla extract. Beat on high speed for about 7 minutes until stiff peaks form.
- Frost your cooled cupcakes, cakes, or brownies with the icing using an offset spatula or piping bag.
- Optionally, lightly toast the icing with a kitchen torch or under the broiler for 20-30 seconds for added flavor.
Nutrition
Calories: 70kcalCarbohydrates: 17gProtein: 2gSodium: 20mgPotassium: 25mgSugar: 17g
Notes
This icing is best used immediately for the fluffiest results. Store any leftovers in the fridge for up to 2 days; it will deflate slightly. Re-whip before using if stored. To avoid issues, ensure tools are grease-free and egg whites are at room temperature. Feel free to experiment with flavors or colors as outlined in the recipe!
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