Whipped Frosting


Notes: If you are concerned about egg safety, use a thermometer to check frosting temperature as it cooks; it should be between 140° and 150° for 3 minutes. A double boiler is most effective for heating the mixture evenly.

Makes 2 cups


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1 large egg white
1/2 cup sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla


1. Use a double boiler, or snugly nest a 2- to 3-quart metal bowl in a 2- to 3-quart pan. Add 1 inch water to base of double boiler or pan. Bring to boiling over high heat.

2. Meanwhile, in double boiler top or bowl, combine egg white, sugar, 2 tablespoons water, and cream of tartar. Beat with a portable mixer until blended. Nest over boiling water; immediately reduce heat to maintain a gentle simmer. With mixer on medium speed, beat icing until it holds peaks that curve slightly, 5 to 7 minutes (overcooked, the icing gets grainy).

3. At once, remove icing from hot water. Mix in vanilla. Use, or if making up to 1 hour ahead, set pan or bowl in cool water to stop cooking, and cover airtight.

Nutritional analysis per 1/4 cup.

Created date

January 2005

Nutritional Information

Calories 51
Caloriesfromfat 0.0 %
Protein 0.4 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 13 g
Fiber 0.0 g
Sodium 7 mg
Cholesterol 0.0 mg