Italian Meringue Frosting

Cooking method

1. Step 1:

   

   For this cooked meringue you'll need 70 g of egg whites, from about 2 large eggs.

2. Step 2:

   

   Measure out 140 g of sugar — this meringue uses twice as much sugar as egg white by weight.

3. Step 3:

   

   For the syrup, measure out 40 ml of water — a little more than 25% of the weight of the sugar.

4. Step 4:

   

   Set a small saucepan over medium heat, add the water and sugar, and cook the syrup, stirring, until it comes to a boil. Stir a drop of gel food coloring into the boiling syrup.

5. Step 5:

   

   Whip the egg whites to stiff peaks and add 1 tsp of lemon juice to stabilize them. Then slowly pour the hot syrup into the whites in a thin stream, whipping constantly until the meringue has cooled completely.

6. Step 6:

   

   Transfer the finished meringue to a piping bag and pipe it freely onto your cake.

7. Step 7:

   

   Pipe it into swirls and rosettes.

8. Step 8:

   

   The result is a beautiful, stable frosting that holds its shape and comes together fast!