Prep 5 mins
Cook 10 mins
Basic white frosting good with a variety of cakes. Good when you don't want all the fat of a buttercream frosting.
- In top of double boiler, combine the egg whites, sugar and water and beat slowly with an electric mixer until well blended.
- Over boiling water, beat the mixture briskly till stiff peaks form, about 7 minutes.
- Remove the pan from the heat and beat in the vanilla.
- Continue beating until the frosting is thick and smooth.
- Use immediately.
This is an excellent frosting! Great on chocolate cake .. You have to be careful not to let the water touch the bottom of the bowl or the frosting will be gritty .. thanks for posting!
Just wanted to comment that while this may be low fat, it's VERY high in sugar calories, and that turns to fat, so the comment on this recipe is a bit misleading. Look at the calories listed. That's higher than most buttercream icings! I think this icing is way too sugary and sweet. I actually prefer one with more substance.
I loved the frosting but I did subsitute crushed strawberries for the water. I had gobs left over and was afraid it wouldn't keep very well so I piped large dollops onto a cookie sheet and baked at 350 degrees for 10-15 minutes. Next time I will reduce the recipe by half. Thanks for posting.