Here’s a delicious recipe for Meringue Frosting that will leave your cakes or cupcakes glistening and delicious.
Meringue Frosting
If you’re making this recipe, it works best to use a double boiler. If you don’t have one, use a heavy saucepan that doesn’t have a nonstick interior.
For this recipe you’ll need:
1 1/2 cups sugar
1/3 cup cold water
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
To make this recipe in a double boiler:
In a 2-quart top of a double boiler (or a large glass bowl if you’re making your own double boiler) combine sugar, cold water, egg whites, and cream of tartar. Beat the mixture with an electric mixer on low speed for 30 seconds. Place the pan over boiling water (upper pan should not touch the water). Cook, beating constantly with the electric mixer on high speed for 10 to 13 minutes or until an instant-read thermometer registers 160° when inserted in the mixture, stopping beater and quickly scraping bottom and sides of pan every 5 minutes to prevent sticking. Remove the pan from the heat and add the vanilla extract. Beat about 1 minute more or until frosting is fluffy and holds soft peaks.
To make this recipe in a saucepan:
In a heavy 2-quart saucepan combine sugar, cold water, egg whites, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds. Place the pan over medium-low heat. Cook, beating with the electric mixer on high speed, for 13 to 15 minutes or until an instant-read thermometer registers 160°F when inserted in the mixture. Make sure to stop the beater and quickly scrape the bottom and sides of pan every 5 minutes to prevent sticking. Remove pan from the heat; add vanilla. Beat about 1 minute more or until frosting is fluffy and holds soft peaks.
Use a thin metal spatula to frost about 24 cupcakes or tops and sides of two 8- or 9-inch cake layers. Store frosted cupcakes or cake in the refrigerator and serve the same day frosting is made.