Meringue Frosting

Meringue frosting is an easy, four ingredient recipe that is perfect to use for meringue desserts! Add extra flavor and texture by toasting the meringue with a kitchen torch!

Ingredients for Meringue Frosting

• Egg whites – Use fresh, large egg whites. Separate the egg yolks from the whites and save the yolks to make homemade lemon curd or creme brulee. Do not use pasteurized egg whites from the carton as they will not whip up and form stiff peaks.
• Granulated sugar – Granulated sugar adds sweetness to the meringue frosting. The egg whites and sugar are gently cooked using a double-boiler to dissolve the sugar into the egg white to create a silky, smooth, glossy meringue frosting. Essentially, we are making Swiss meringue buttercream without the butter!
• Cream of tartar – Cream of tartar is an acidic compound that is a byproduct of wine fermentation. The addition of cream of tartar helps to stabilize the meringue and creates a smooth, silky texture.
• Vanilla extract – A little pure vanilla extract adds a subtle vanilla flavor to the meringue. If preferred, you can use different flavorings like almond or peppermint extract to create different flavors!

Using a Double Boiler

In this recipe, use a double boiler to dissolve the granulated sugar into the egg whites before whipping into a meringue. Melting the sugar into the egg whites helps to create a smooth and silky texture to the meringue frosting.

There are several ways that you can create a double boiler! No need to buy special equipment here!

You can place a large, heat-safe glass mixing bowl over a saucepan of simmering water on the stovetop. Add the egg whites and sugar and whisk constantly until the sugar dissolves.

If you have a metal mixing bowl that attaches to your stand mixer, you can also place this over a saucepan of simmering water! Then, simply transfer the bowl to your stand mixer.

One important thing to keep in mind is that you must constantly whisk the egg white/sugar mixture to prevent the eggs from scrambling. Be sure that the water is just simmering and not a rapid boil.

You will know when the sugar is dissolved when you can no longer feel granules of sugar. Rub a small amount of the egg white between your fingers. If the mixture is smooth, it is ready to go!

How to Make Meringue Frosting

To make the meringue frosting, I recommend using a stand mixer fitted with a whisk attachment.

1. Combine egg whites, granulated sugar, and cream of tartar in a heat-safe bowl. (You can use the metal bowl of a stand mixer). Whisk to combine. Place the bowl over a saucepan of simmering water on the stovetop.
2. Continue to whisk, gently heating the egg white mixture. Cook for about 5 minutes until the sugar is dissolved. Test this out by rubbing a small amount of the egg white mixture between two fingers. If it is smooth and not grainy, it is ready. 
3. Transfer the bowl or mixture to a stand mixer fitted with a whisk attachment. You can also use an electric hand mixer. 
4. Whip the egg whites on low speed for 2 minutes until frothy. Increase the speed to medium and whip until the meringue thickens. 
5. Add vanilla extract. Continue to whip until the meringue forms medium/stiff peaks. The meringue will appear glossy and maintain shape. Be careful not to over whip the meringue or it will break. 
6. Spread or pipe the meringue frosting immediately for best results.