6 ounces Powdered sugar
1 Egg white, pasteurized, room temperature
1/4 teaspoon Lemon juice
Yield: 7 ounces
1. Sift the sugar and set aside.
2. Place the egg white and lemon juice in a stainless steel bowl.
3. Add 4 ounces (120 grams) of the sugar and beat with an electric mixer on metal spoon until blended. The mixture should fall from a spoon in heavy globs. If it pours, it is too thin and will need the remaining 2 ounces (60 grams) of sugar.
4. Once the consistency is correct, continue beating for 3 to 4 minutes. The icing should be white, smooth and thick enough to hold a stiff peak. Food coloring paste can be added at this time if desired.
5. Cover the icing with a damp towel and plastic wrap to prevent it from hardening.
1 Egg white, pasteurized, room temperature
1/4 teaspoon Lemon juice
Yield: 7 ounces
1. Sift the sugar and set aside.
2. Place the egg white and lemon juice in a stainless steel bowl.
3. Add 4 ounces (120 grams) of the sugar and beat with an electric mixer on metal spoon until blended. The mixture should fall from a spoon in heavy globs. If it pours, it is too thin and will need the remaining 2 ounces (60 grams) of sugar.
4. Once the consistency is correct, continue beating for 3 to 4 minutes. The icing should be white, smooth and thick enough to hold a stiff peak. Food coloring paste can be added at this time if desired.
5. Cover the icing with a damp towel and plastic wrap to prevent it from hardening.