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Icing for cupcakes made of proteins with sugar

Egg-White Icing for Cupcakes

A great recipe for a beautiful white icing — one to keep in mind! I recently picked up a few silicone cupcake molds, finally making a long-held wish come true, so of course I got right to baking. I had the baking part down, but I had to dig through a cookbook to figure out the icing. If you're in the same boat, give this recipe a look. It couldn't be simpler to make.

Valeria

Recipe author

Icing for cupcakes made of proteins with sugar

Composition / ingredients

Servings:

Egg whites

Sugar

0.5

Lemon juice

0.5

Water

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 0 % 0 g

Carbohydrates 92 % 46 g

197 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 15 min

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Start by beating the egg whites well, then gradually add the lemon juice and a small pinch of salt, continuing to whip. Next, make a syrup from the water and sugar. Keep beating the whites and slowly drizzle in the hot sugar syrup a little at a time. Once all the syrup is worked in, beat the whole mixture for another 2-3 minutes. Carefully spread the icing over your finished cupcakes (this works beautifully on Easter kulich, too). Let them sit for a couple of hours so the icing dries fully. Enjoy!