Italian Meringue
This silky Italian Meringue is the most stable boiled icing or frosting for cakes, cupcakes and pastries. This boiled icing recipe is quick and easy to make. Ready in 7 minutes!
Servings: 12
Calories: 80kcal
Equipment
- stand mixer with the whisk attachment
- Digital thermometer recommended for accurate readings
- Silicone spatula
Ingredients
- 3 egg whites room temperature
- ¼ tsp cream of tartar substitute with lemon juice
- 1 tsp pure vanilla extract
for the hot sugar syrup
- 1 cup granulated sugar
- ⅛ tsp salt
- ⅓ cup water
- 1 tsp lemon juice substitute with vinegar or cream of tartar
Instructions
- In a saucepan, add sugar, salt, water and lemon juice. Bring to a boil on medium-high heat. Do not stir at all.
- Add the room-temperature egg whites and the cream of tartar or lemon juice, in a grease-free bowl of a stand mixer with the whisk attachment.
- Check the temperature of boiling sugar syrup with the digital thermometer. When the temperature reaches 230°F, start whisking the egg whites on high speed until medium-stiff peaks.
- When the boiling hot sugar syrup reaches between 240 to 245° F, carefully and slowly pour continuously on a thin stream on high speed in between the whisk the side of the bowl (try to avoid the whisk).
- Add the vanilla right after the last drop of hot sugar syrup. Continue beating for about 3 minutes until stiff peaks and the meringue are glossy and the bowl cool down but still warm.
- Let the meringue to cool completely before frosting the cakes or placing it into the piping bag.
Video
Notes
Please note that this boiled icing is not safe to do with the kids or without supervision. The hot sugar syrup can cause a serious burn. When pouring the hot sugar syrup into the bowl, try to avoid the whisk.
Adding any liquid to the stabilized Italian meringue after it cools down may cause it to deflate, thin out the mixture or becomes grainy.
It is recommended to use powder or paste consistency if adding flavour to the Italian meringue, like strawberry powder.
Adding Colours- to use paste or powder icing colours, gently mix them into Italian meringue that has been completely cool. If using liquid icing colour, it is recommended to add them right after pouring the hot sugar syrup, so some of the liquid evaporates and prevent the mixture to thin out. Otherwise, just add a few drops and gently mix until blended.
Nutrition
Calories: 80kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.1g | Sodium: 33mg | Potassium: 30mg | Fiber: 0.001g | Sugar: 20g | Vitamin A: 0.02IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.02mg