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Whipped Frosting

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.

This recipe goes with Black Forest Cake, Midnight Chocolate Cake, Midnight Orange Cake

Sunset FEBRUARY 2000

  • Yield: Makes 2 cups


  • 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.

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 0.0%
  • Protein: 0.4g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 13g
  • Fiber: 0.0g
  • Sodium: 7mg
  • Cholesterol: 0.0mg

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Whipped Frosting recipe