** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Add the water to the sugar and boil until the syrup spins a thread.
2. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly.
3. Flavor with vanilla and spread the icing on the cake.
4. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing.
5. To tint icing: Lemon juice will whiten icing.
6. The grated rind of an orange will give a yellow color.
7. Strawberry, raspberry or cranberry juice will give a pink shade.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Natural Sweeteners allergies.
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