Italian Meringue Frosting
This Italian meringue frosting is silky, cloud-like, and holds its shape beautifully — even on the warmest days. Streaming hot sugar syrup into whipped egg whites creates a glossy, stable frosting that never weeps or melts. Once you try it, buttercream won't stand a chance!
🛒 Ingredients
1 servings
- 3 large egg whites, at room temperature
- 2 cups (400 g) granulated white sugar
- ¾ cup (200 ml) water
- 1 teaspoon pure vanilla extract (or flavoring of choice)
- 1 pinch of salt
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Directions
- 1
Combine sugar and water in a heavy-bottomed saucepan. Stir to dissolve, then set over medium-low heat. Once boiling, stop stirring entirely.
- 2
Cook the syrup to the soft-ball stage (115 °C / 239 °F). To test without a thermometer, drop a small amount into cold water — it should form a soft, pliable ball.
- 3
As the syrup nears temperature, beat egg whites with a pinch of salt to stiff peaks at high speed.
- 4
Carefully pour the hot syrup in a slow, steady stream over the egg whites while the mixer runs at full speed. Do not stop beating.
- 5
Continue beating for 5–7 minutes until the frosting is thick, glossy, and the bowl feels cool to the touch.
- 6
Add vanilla extract and beat for 1 more minute. Use immediately to frost a cake or pipe onto cupcakes. For a colorful finish, mix in a few drops of gel food coloring before use.
💡 Chef's Tip
This frosting is heat-resistant and won't wilt on warm days — ideal for outdoor celebrations. It covers one 35 cm (14-inch) cake or about 30 piped cupcakes. Always use gel food coloring, never liquid, to preserve the texture.
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