This icing is the perfect accompaniment for the Lemon Cupcakes.
Servings: Icing for 12 cupcakes
Fresh
1 lemon
2 egg whites
Pantry
1-1/2 cups granulated sugar
1-1/2 tsp. light corn syrup
1/2 tsp. lemon extract
1/8 tsp. salt
2-1/4 cups water, divided
Combine ingredients
Juice the lemon and reserve juice, retain lemon peels to make candied lemon peel if desired. In the top of a double boiler, combine the egg whites, sugar, corn syrup, salt, lemon juice, and remaining 1/4 cup water, and beat with a whisk until well incorporated.
Cook the egg whites
Bring 2 cups of water to a boil in the bottom of double-boiler, lower to simmer. Place the top of the double boiler over the top of simmering water. Stir continuously with a whisk for seven minutes, until soft peaks form.
Beat icing
Remove top bowl from the double boiler, add lemon extract, and beat with an electric mixer for one to two minutes until icing is thick and shiny.
Serve
Frost cupcakes or cake as desired.
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