Meringue Frosting

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Meringue Frosting is made by whipping egg whites and sugar together to create a light and fluffy frosting. The meringue frosting is used to frost cakes and cupcakes but is also used as a piping to decorate desserts. A pastry bag is used with a star, fluted, or plain nozzle to create rosettes, strips of piping, nests, and other decorative designs on cakes, cupcakes, and many other types of desserts. Meringue frosting can also be added to pies and tarts and then cooked in a hot oven for a short period of time to give it a browned, crisp outer surface with a soft fluffy inside.

When making meringue frosting the egg whites and sugar are cooked together over simmering water to completely dissolve the sugar before it is whipped into a fluffy frosting. If the sugar does not get completely dissolved, the meringue frosting will have a grainy texture. When using a meringue frosting, it is best to serve it the day it is made but cake or cupcakes that have been frosted with it can be stored in the refrigerator for up to two days.

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Meringue Frosting

Meringue Frosting


  • 1 c. sugar
  • 5 egg whites
  • 1/4 tsp. cream of tartar
  • Pinch of salt
  • 1 tsp. vanilla
  • 3 drops of almond extract
  • In a saucepan or deep-sided skillet large enough to hold a mixing bowl, bring a couple of inches of water to a slow simmer. The bowl does not have to fit all the way in the pan. If it rests down in the pan without touching the bottom it will be alright.

  • Add the sugar, egg whites, cream of tartar, and salt in a mixing bowl and whisk together until all ingredients are combined.

  • Place the bowl over the simmering water and make sure the water is just at a very slow simmer because you do not want the egg whites to cook. Whisk the ingredients as they are warming.

  • Continue to whisk until the sugar is melted and the mixture is smooth, 2 to 3 minutes. Mixture should just be hot to the touch. Do not boil. You just want to make sure the sugar is all melted.

  • Remove the egg whites mixture from the simmering water and begin beating at medium-high speed.

  • The egg whites will begin to cool as you continue to beat them.

  • Beat until whites are forming a soft peak.

  • Continue beating on low speed as you add the vanilla and almond extract.

  • Turn the mixer up to medium speed and continue to beat until the frosting forms stiff peaks and has a glossy sheen.
  • The frosting is then ready to spread on a cooled cake or cupcakes. The frosting can be used as is or colored with gel food coloring. Decorate as desired or use one of our simple frosting designs.

If stored in an air-tight container in the refrigerator, the frosted cake or cupcakes and meringue frosting will keep fairly well for up to two days.

Meringue Frosting Reviews

meringue frosting

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Mike Tapp User
Rating of 5 out of 5.0 stars
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"This is my absolute favorite frosting recipe. Sticky, smooth, creamy, and sweet, without an overpowering sugar feel. The best."
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