Italian Meringue Frosting
A glossy, cloud-like frosting made the classic Italian way — hot sugar syrup poured into whipped egg whites for a silky, stable finish. Perfect for piping decorations, layered cakes, and cupcake swirls.
🛒 Ingredients
4 servings
- 1 cup egg whites (about 7 large eggs), room temperature
- 2 cups granulated sugar, divided
- ½ cup water
- A pinch of fine salt
- Gel food coloring (optional)
🛍️ Recommended tools
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Directions
- 1
Combine 1⅓ cups of sugar with the water in a small saucepan. Cook over medium heat, without stirring, until the syrup reaches 240 °F / 115 °C (soft-ball to firm-ball stage).
- 2
While the syrup heats, beat the egg whites and salt in a spotlessly clean bowl until soft peaks form. Gradually add the remaining ⅔ cup of sugar, one tablespoon at a time, beating continuously.
- 3
With the mixer running on medium speed, slowly pour the hot syrup in a thin, steady stream down the side of the bowl, avoiding the whisk to prevent spattering.
- 4
Increase speed to high and beat for 5–7 minutes until the frosting is thick, glossy, and the bowl feels just warm to the touch.
- 5
Divide and tint with gel food coloring if desired, folding gently with a spatula until the color is evenly distributed.
💡 Chef's Tip
Make sure your mixing bowl and whisk are completely grease-free — even a drop of yolk will prevent the whites from whipping properly. Use this frosting immediately or keep at room temperature for up to 24 hours.
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