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Meringue Frosting - Cooking Tips

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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.