Description
Delicious and easy merengue icing for all your baking needs!
Ingredients
Scale
- 3 oz egg whites
- 1 tbsp vanilla extract
- 2 pounds powdered sugar
Instructions
- Separate 6 eggs into 2 bowls. Weigh the whites until you have 3oz. Try not to go over by too much, remove any extra and discard aside the yolks and use for lemon curd or homemade mint chocolate chip ice cream!
- In the bowl of an electric mixer, with a whisk attachment, mix the whites with 1 tablespoon of vanilla extract until frothy, don’t mix too long!
- Slowly add in 2 pounds of powdered sugar and mix until well combined.
- Turn mixer up to high speed and mix until stiff peaks form, 5-7 minutes. Don’t want to overbeat, so check it often for peaks! Note: The mix will be VERY thick after adding the powdered sugar – that’s normal.
- Remove whisk from icing and cover bowl with 3 layers of wet paper towels (not dripping wet, but soaked and rung out). This will keep the icing from drying out while you are mixing your colors.
- Working with 1/2 – 1 cup of icing at a time, and keep the wet paper towels covering the mixing bowl, add coloring to the desired color.
- Add water to reach the right consistency, then fill a piping bag and DO NOT cut the end until all your colors are ready!
Notes
- This icing is perfect for decorating cakes and cupcakes.
- Make sure to not overbeat the egg whites to maintain the right texture.
- For vibrant colors, use gel food coloring.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 390g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg