- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: sufficient to generously ice 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 120
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 0 g
- Sugar
- 29 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: sufficient to generously ice 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 120
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 0 g
- Sugar
- 29 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
Directions
- Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
