Cooked Meringue Frosting for Cakes
This silky, glossy frosting is a true game-changer for cake decorating. Gently heated on the stovetop before whipping, it builds an incredibly smooth, pipeable texture that holds its shape beautifully. A reliable go-to for anyone looking to achieve professional-looking results at home.
🛒 Ingredients
1 servings
- 4 large egg whites (about ½ cup / 120 ml)
- 2 cups (400 g) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
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Directions
- 1
Combine egg whites, granulated sugar, and cream of tartar in a heavy-bottomed saucepan. Whisk together until well mixed.
- 2
Heat over very low heat, stirring constantly with a spatula using slow, steady strokes, until the mixture just begins to cling to the bottom of the pan — a sign the egg whites are cooked and the sugar fully dissolved.
- 3
Immediately remove from heat and transfer to the bowl of a stand mixer. Add the vanilla extract and beat on high speed for 8 to 10 minutes, until the frosting is thick, glossy, and stiff peaks form.
- 4
Use right away to frost cakes, fill cupcakes, or pipe decorative swirls and rosettes.
💡 Chef's Tip
To test doneness, rub a small amount of the warm mixture between your fingers — you should feel no sugar granules at all. Use this frosting immediately, or cover the bowl with a damp cloth to prevent crusting while you work.
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