Italian Meringue Frosting

Directions

1. 1

   Combine sugar and water in a heavy-bottomed saucepan. Heat over medium heat, stirring constantly, until a thick, glossy syrup forms. Remove from heat and set aside.

2. 2

   Beat egg whites with a pinch of salt in a stand mixer until stiff peaks form. Add lemon juice and continue beating on high speed.

3. 3

   With the mixer running, slowly drizzle the hot syrup in a thin, steady stream into the egg whites. Beat for 8–10 minutes until the meringue is glossy, smooth, and cooled to room temperature.

4. 4

   Add a few drops of food coloring if desired and beat for one more minute until fully incorporated.

5. 5

   Use immediately to frost and decorate your cake with a spatula or piping bag.