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Dominican Meringue Cake Frosting (Suspiro)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.01
Energy (kCal)1292.16
Carbohydrates (g)252.945
Total fats (g)12.7605
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the caramel by boiling water and sugar over low heat, when it starts making thick, sticky bubbles, it has reached a caramel consistency. It'll be a light yellow color. Don't let it burn! (Careful this kind of caramel burns like melted plastic). | 2. While the caramel cooks, in a glass bowl whisk the egg whites at high speed until it forms peaks. | 3. Slowly add the powdered sugar until it is all mixed. | 4. Continue to whisk and add the salt and cream of tartar. | 5. Very slowly add the caramel into the meringue until it is all well mixed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    egg white 5 85.8 1.2045 17.985 0.2805
    sugar 2 1/2 powdered sifted 799.5 150.02 25.025 12.48
    salt 1 pinch - - - -
    cream tartar 1/2 teaspoon 3.87 0.9225 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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