Receta Meringue Frosting
A little bit of blog housekeeping: I’m super curious about you guys and your thoughts on this little blog of mine. I created a QUICK and PAINLESS survey and it would just make my day if y’all took five minutes to answer the questions! Your reward? Cake. With fluffy meringue frosting.
I’m fairly certain that I’ve told you guys a few of my horror stories when it comes to me and cake baking.
The cake batter overflows and turns my oven into a smoky disaster. The cakes get dried out and crumble into dust. The layers all slide right off of each other and onto the floor…five minutes before guests are due to arrive to eat said cake.
I could write a novel about cake baking failures.
Every now and then I manage to pull one off and it gives me hope, though.
I was really craving frosting the other day. And I don’t mean that I wanted a spoonful from the emergency tub of grocery store frosting. I mean, I wanted a cake topped with glorious swirls and copious amounts of fluffy, pure white meringue frosting.
So, I grabbed a box mix, baked a cake, and whipped up this meringue frosting. It is divine. Fluffy, sweet, marshmallow-y meringue. I smeared this on myself like lotion and then licked it off. <—- Not weird.
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Meringue Frosting
This frosting takes a bit of patience, but it's not difficult to prepare. You'll end up with around 6 cups of frosting.
Yield: 6 cups
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Ingredients:
- 1 1/4 cups sugar
- 1 1/2 tablespoons corn syrup
- 3 tablespoons water
- 5 large egg whites, room temperature
Directions:
Bring 1 cup plus 2 tablespoons of the sugar, the corn syrup, and the water to a boil, stirring constantly. Wash down sides of the pan with a wet pastry brush.
Stop stirring and cook the sugar syrup until it reaches 230 degrees.
While the sugar syrup is cooking, beat the egg whites with a mixer until you have soft peaks. Beat in the remaining 2 tablespoons of sugar.
Add the sugar syrup in a slow, steady stream down the side of the mixing bowl. Beat on high speed until thick, fluffy, and cooled, around 7 minutes.
Frost cake and store in the fridge.