Cooked Italian Meringue Frosting
A glossy, cloud-like frosting made by streaming hot sugar syrup into whipped egg whites — the classic Italian meringue technique. It sets beautifully on cakes and cupcakes, holding its shape for hours. With just three pantry staples, this impressive frosting is easier than it looks.
🛒 Ingredients
1 servings
- 2 cups (400 g) granulated sugar
- 1 cup (200 ml) water
- 2 large egg whites, at room temperature
🛍️ Recommended tools
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Directions
- 1
Beat egg whites to stiff peaks using a stand or hand mixer and set aside.
- 2
In a saucepan, combine sugar and water over medium heat. Bring to a boil without stirring and cook until the syrup reaches the thread stage (about 115 °C / 239 °F on a candy thermometer).
- 3
Remove from heat immediately. With the mixer running on high speed, pour the hot syrup in a slow, steady stream into the egg whites, avoiding the beaters and bowl walls.
- 4
Continue beating on high for at least 7 minutes, until the meringue is thick, glossy, and the bowl feels cool to the touch.
- 5
To color the frosting, add a few drops of food coloring at the end and beat briefly to combine.
- 6
Use immediately to frost, pipe, or decorate your baked goods.
💡 Chef's Tip
The longer you beat, the stiffer the frosting becomes — great for piped roses and borders. Handle the boiling syrup with extreme care to avoid burns. This frosting is not recommended for those with egg allergies.
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