No Need to Buy Protein Powder for Frosting

Name: No Need to Buy Protein Powder for Frosting
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Egg white; 160g Powdered sugar 2; 3~4 drops Lemon juice; 2~3 drops glycerin

by Jiongchuan

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Originally, it was a failed product of making meringue, but I continued to use it because I had to make icing this year. The result was unexpectedly good, so this recipe was created.

The stability of this frosting is quite good, except that the basic frosting may be stratified (which will be restored after stirring), there is no problem in refrigerating it for two or three days.

The amount of the recipe is more than enough to make 30 biscuits with a pattern of 10 cm in size as shown in the picture. If the pattern is simple, it can be more economical.

Ingredients

60g Egg White
160g Powdered Sugar 2
3~4 drops Lemon Juice
2~3 drops Glycerin

No Need to Buy Protein Powder for Frosting

1. Boil water in the milk pan, put the egg whites and sugar 1 into a bowl and place the bowl on the milk pan; turn on a low heat and stir gently until the sugar melts (there is no grainy feeling when twisted by hand)

2. At this time, the temperature of the egg white is about 55~60 degrees, I did not measure it, but it will be higher than the temperature of the meringue (if you are not sure, you can wait until the egg white feels almost solidified before taking it off)

3. Remove the bowl and beat the egg whites to get a bowl of white frosting with better fluidity (the following will be referred to as basic icing). If you get a bowl of whipped creamy egg whites, then congratulations: you can make egg whites Sugar

4. Take 100 grams of basic icing and mix it with sugar 2, lemon juice, and glycerin to get a frosting with lines that will not disappear. At this time, the icing is suitable for drawing threads, borders and making various fine patterns.

No Need to Buy Protein Powder for Frosting recipe

5. Take an appropriate amount of the remaining icing sugar from the previous step, add a small spoonful of the basic icing to the base icing until the lines are formed in 15 seconds, and then disappear. At this time, the icing can be made into some simpler drawstrings and small balls (because of the fluidity). Stronger, there is not much time to think about when hooking the line, and the player needs to be faster)

6. Continue to add the basic frosting until the lines disappear 10 seconds after the lines are formed. At this time, the frosting is suitable for a large area of the surface (you can use a toothpick to make the surface more smooth)

Tips:
1. The state of the icing can be adjusted flexibly, add egg whites when dry, add powdered sugar when wet
2. The basic frosting that is not to be used immediately should be sealed and stored in the refrigerator, and the other should be put in a piping bag in time to prevent it from drying out
3. It is not recommended to use extra-fine flower mouths, in case the unmelted sugar will block the flower holes, and the small mouth of the bag can basically achieve the same effect.