Simple recipe and method on how to make Whipped Egg White Icing for Cake Decoration, this Creamy Frosting recipe only uses Egg White + Sugar.

In this part 2 I show you a step by step process on how to make the perfect egg white creamy icing, answer your questions, give you more details and tips, showing you the piping and show you how the egg white icing looks after storing it for 24 hours. I had a lot of questions from my first video which was a very short quick video (and it was one of my beginning videos so excuse the editing) If you would like to watch the first video here is the link:
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Simply using 2 ingredients egg white and sugar can create a fluffy frosting for cake decoration you would not believe there is no cream in this. Widely known as Swiss meringue is used to decorate cakes, cupcakes and pies.

Ingredients:
Egg Whites
Sugar...yes thats all you need.

Method:
Place a pan with water on full heat until boils, then reduce heat to lowest setting.
Add a glass bowl on top of the pan and make sure the water is NOT touching the bottom of the bowl!
also the glass bowl should be completely DRY or it will not work.
Add the egg whites and sugar and stir, once all the sugar is fully dissolved.
(if it is not fully dissolved the cream will be grainy)
start beating the mixture with a whisk until stiff peaks form.

My Cooking products used in this video (and nearly all of my videos):
Pyrex Glass Bowl:
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Electric Whisk:
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Disposable Piping Bags:
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