This light, airy, and not-too-sweet marshmallow style frosting is perfect when you want to make a dramatic mile-high effect with your icing. Pile it as high as you like, but best not to use it between a layer cake – the weight of the cakes will squish out all the frosting.
Even better, use a kitchen blow torch and carefully ‘toast’ the frosting to create a beautiful look.
Allow the syrup to boil until it reaches 245°F. Use a pastry brush dipped in water to brush down any sugar crystals that get stuck to the sides of the pot. This will prevent the mixture from potentially ‘seizing’ (undissolved sugar crystals can cause a chain reaction, making the entire mixture re-crystallize).
At high speed, whip the egg whites and cream of tartar until soft peaks form.
Slowly pour the hot syrup in the eggs whites, while the mixer is running. This could take 5-7 minutes to fully incorporate all the syrup.
A thick, snowy-white, glossy texture – perfect!
Spread a thin ‘crumb-coat’ over the entire cake. Then go back and add your final frosting layer, as thick as you want. Don’t use between the layers of a cake though, the frosting isn’t strong enough to hold up the weight of the cakes and will just ooze out (I did in the picture below, only for the purposes of getting a picture of the step).
To make individual-sized layer cakes, use a large round cookie cutter (or a tin can with both ends removed), to cut your sheet cake up.
It only takes a few seconds using the torch to create the toasted effect (it can go from golden to burnt very quickly – so be careful!). This mini torch shown I’m using was only $10, that my husband found for me at a car parts/tool store! Inside, it uses a regular butane lighter.
Italian Meringue Frosting
- 2/3 cup sugar
- ¼ cup water
- 3 egg whites room temperature
- ¼ tsp cream of tartar
- 1 tsp vanilla
- In a saucepan, stir together sugar and water over medium heat. Once dissolved and starts to boil, do not stir anymore. Allow to a boil until a candy thermometer registers 245°F, about 5 minutes.
- While the sugar syrup boils, whip the egg whites and cream of tartar in a large mixing bowl until soft peaks form.
- With your mixer running at high speed, slowly pour in a thin stream of the hot syrup into the egg whites. After about 5 minutes the frosting should be thick and glossy. Stir in the vanilla, then frost cake.