How to Add Egg White to Icing Decorations
Egg whites are a protein-filled liquid that surround the egg yolk inside of the shell. The protein can act as a thickening agent in recipes. When egg whites are vigorously stirred or whipped, they retain air and become voluminous. The protein in egg whites also gives the icing a glossy sheen that works especially well when you want your dessert to look decorative. Egg whites require special care and must be prepared before the other ingredients. If you add egg whites incorrectly, the icing decoration risks becoming overly hard. Does this Spark an idea?
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Things You'll Need
- 2 eggs
- Large mixing bowl
- Slotted spoon
- 2 tsp. lemon juice
- Electric mixer
- 3 cups powdered sugar
- Pastry bag
Instructions
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1
Crack two eggs into a large mixing bowl. Use a slotted spoon to remove the egg yolks and discard them or use them for another recipe.
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2
Pour 2 teaspoons of lemon juice into the bowl with the egg whites. Position an electric mixer into the bowl and set it on low. Beat the mixture just until the lemon juice is evenly distributed throughout the egg whites.
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3
Keep your electric mixer running on low and slowly pour in three cups of powdered sugar (and any other icing flavoring ingredients). Beat the mixture just until the powdered sugar is combined into the egg whites and forms a smooth, fluffy base.
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4
Transfer the icing into a pastry bag to keep air from getting to it. Use it for decorating immediately for the best results or else the egg white will begin to harden. Add any leftovers into an airtight container and keep at room temperature.
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Tips & Warnings
Add one to two drops of liquid glycerin to your icing to make it more pliable and to prevent the egg whites from drying out and cracking.
Do not skip the lemon juice because its acidity stabilizes the egg white and keeps it from separating back into a liquid.
Do not mix the icing any more than you absolutely have to or the egg whites will lose their air and become dense.
