Meringue Frosting

Meringue Frosting

• 1 c. sugar
• 5 egg whites
• 1/4 tsp. cream of tartar

• Pinch of salt
• 1 tsp. vanilla
• 3 drops of almond extract

• In a saucepan or deep-sided skillet large enough to hold a mixing bowl, bring a couple of inches of water to a slow simmer. The bowl does not have to fit all the way in the pan. If it rests down in the pan without touching the bottom it will be alright.

• Add the sugar, egg whites, cream of tartar, and salt in a mixing bowl and whisk together until all ingredients are combined.

• Place the bowl over the simmering water and make sure the water is just at a very slow simmer because you do not want the egg whites to cook. Whisk the ingredients as they are warming.

• Continue to whisk until the sugar is melted and the mixture is smooth, 2 to 3 minutes. Mixture should just be hot to the touch. Do not boil. You just want to make sure the sugar is all melted.

• Remove the egg whites mixture from the simmering water and begin beating at medium-high speed.

• The egg whites will begin to cool as you continue to beat them.

• Beat until whites are forming a soft peak.

• Continue beating on low speed as you add the vanilla and almond extract.

• Turn the mixer up to medium speed and continue to beat until the frosting forms stiff peaks and has a glossy sheen.

• The frosting is then ready to spread on a cooled cake or cupcakes. The frosting can be used as is or colored with gel food coloring. Decorate as desired or use one of our simple frosting designs.