White Wonder Icing is a classic, cloud-like frosting known for its light, glossy texture and sweet marshmallow flavor. A staple in vintage American baking, this icing uses a double-boiler method to create a billowy, stable meringue made from egg whites, sugar, syrup, and cream of tartar. The result is a beautifully smooth and glossy frosting that holds its shape when whipped, perfect for topping cakes, cupcakes, or vintage desserts like Heavenly Hash. It’s beloved for its simplicity and nostalgic flavor reminiscent of old-fashioned bakery treats and holiday confections.
Ingredients
- ½ cup egg whites (unbeaten, about 4 large egg whites)
- ½ cup sugar
- 2 tsp white syrup (light corn syrup)
- 1/16 tsp cream of tartar
Instructions
Step 1: Prepare Double Boiler
- Set up a double boiler with simmering water in the lower pot. Place egg whites, sugar, syrup, and cream of tartar in the top pot or a heatproof bowl.
Step 2: Beat and Heat
- Place over boiling water and beat with an electric mixer or hand beater for about 7–10 minutes. Continue until the mixture becomes glossy, stiff, and forms firm peaks.
Step 3: Remove and Finish
- Remove from heat and continue beating for 1–2 minutes to slightly cool the icing. The result should be thick, shiny, and fluffy.
Step 4: Frost and Serve
- Use immediately to frost cakes or cupcakes before the icing sets.
Tips
- Add ½ tsp vanilla extract or almond extract after removing from heat for extra flavor.
- Substitute maple syrup for a subtle caramel flavor.
- Add a few drops of lemon juice to brighten flavor.
- For color, add a few drops of food coloring after whipping.
- Use a stand mixer for steadier, fluffier results.
Nutrition
Calories: 60kcalCarbohydrates: 14gProtein: 1gSodium: 10mgPotassium: 20mgSugar: 13gCalcium: 2mgIron: 0.1mg
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