Cooked Meringue Frosting
This silky, glossy frosting is the perfect finishing touch for celebration cakes and layered desserts. Made with a double-boiler technique that mirrors classic Italian meringue, it holds its shape beautifully and melts delicately on the palate.
🛒 Ingredients
4 servings
- 5 egg whites, at room temperature
- 4 cups (800 g) granulated sugar
- 1 cup (240 ml) cold water
- 1 pinch of salt
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
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Directions
- 1
Combine egg whites, sugar, water, salt, and lemon juice in a large heatproof mixing bowl.
- 2
Fill a large saucepan with cold water and set the mixing bowl inside to create a double boiler.
- 3
Place over medium heat and begin beating with an electric mixer on low speed as the water starts to warm.
- 4
Gradually increase the mixer speed as the temperature rises.
- 5
Continue beating until the water reaches a rolling boil and the frosting forms stiff, glossy peaks that hold their shape.
- 6
Remove the bowl from the double boiler immediately and frost your cake while the meringue is still warm.
💡 Chef's Tip
Make sure your bowl and beaters are completely grease-free — any fat will prevent the egg whites from whipping. Use the frosting right away, as it sets quickly once it cools.
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