Recipe courtesy Nigella Lawson
2 large egg whites (or substitute powdered egg whites) *
3 cups icing sugar
1 teaspoon lemon juice
- Combine the egg whites and icing 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 and make it turn brillaint white!
- Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
*RAW EGG WARNING
Caution is suggested in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, it is recommended to use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.