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Whipped Frosting

Yield Makes 2 cups
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.

Ingredients

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

Nutrition 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

How to Make It

  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.

  4. Nutritional analysis per 1/4 cup.