Use Wilton’s egg separator to obtain fast and easy egg whites with no mess. The egg yolk sits in a top cavity while the whites slip through slots into a bottom compartment. This is fun to watch, and the kids get a kick out of it.–Kimberly “Momma” Reiner and Jenna Sanz-Agero
LC She Talks to Angels Note
Anyone who can conjure a frosting as angelic as this, that’s puffy and white and billowy as clouds, can clearly talk to angels. Or at least channel them. Way to go, Momma Reiner. Never was an angel food cake so perfectly smothered in cloudlike perfection. Er, confection.
Angel White Icing
- Quick Glance
- 25 M
- 35 M
- Makes enough for 1 cake
Special Equipment: Candy thermometer
- 1 1/2 cups granulated sugar
- 1/2 teaspoon cream of tarter
- 1/8 teaspoon salt
- 1/2 cup hot water
- 1/2 cup egg whites (from about 4 large eggs, separated)
- 1/4 teaspoon vanilla or almond extract
- 1. In a saucepan over medium heat, mix together the sugar, cream of tartar, salt, and hot water. Bring to a boil, stirring constantly until the sugar is dissolved and the liquid changes from cloudy to clear, 3 to 5 minutes. Cover the saucepan and boil for about 1 minute to wash down any sugar crystals that may have formed on the sides of the saucepan. Uncover and continue to cook, without stirring, until a candy thermometer reads 240°F (115°C). Remove the pan from the heat and let the mixture cool just a little.
- 2. When the candy thermometer reads 236°F (113°C), beat the egg whites with a stand mixer fitted with the whisk attachment on medium to high speed until stiff peaks form, about 4 minutes. With the motor still running, slowly add the sugar syrup to the egg whites, beating on medium speed. Add the vanilla or almond extract and continue to beat until the frosting is cool and holds its shape, 5 to 8 minutes. Use immediately.