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This fluffy meringue frosting recipe is a dream! You’ll want to frost every cake you make with it!
I’m fairly certain that I’ve told you guys a few of my horror stories when it comes to me and cake baking.
The cake batter overflows and turns my oven into a smoky disaster. The cakes get dried out and crumble into dust. The layers all slide right off of each other and onto the floor…five minutes before guests are due to arrive to eat said cake.
I could write a novel about cake baking failures.
For example, that one time I made a 7 layer rainbow cake for my daughter’s birthday and the cake split down the middle and slide all over the place in my fridge while I was sleeping. That was fantastic. And by fantastic, I mean horrible.
Every now and then I manage to pull one off and it gives me hope, though.
You’re going to love this easy meringue frosting!
I was really craving frosting the other day. And I don’t mean that I wanted a spoonful from the emergency tub of grocery store frosting. I mean, I wanted a cake topped with glorious swirls and copious amounts of fluffy, pure white meringue frosting.
So, I grabbed a box mix, baked a cake, and whipped up this meringue frosting. It is divine. Fluffy, sweet, marshmallow-y meringue. I smeared this on myself like lotion and then licked it off. <—- Not weird.
And, yeah, I did use a box mix. No shame, guys. If you have a perfect cake recipe of your own, go for it. This meringue frosting is perfect on any cake, from a box or homemade! It’s so light and fluffy that it would dress up anything!
Meringue Frosting
Ingredients
- 1 1/4 cups sugar
- 1 1/2 tablespoons corn syrup
- 3 tablespoons water
- 5 large egg whites room temperature
Instructions
- Bring 1 cup plus 2 tablespoons of the sugar, the corn syrup, and the water to a boil, stirring constantly. Wash down sides of the pan with a wet pastry brush.
- Stop stirring and cook the sugar syrup until it reaches 230 degrees Fahrenheit.
- While the sugar syrup is cooking, beat the egg whites with a mixer until you have soft peaks. Beat in the remaining 2 tablespoons of sugar.
- Add the sugar syrup in a slow, steady stream down the side of the mixing bowl. Beat on high speed until thick, fluffy, and cooled, around 7 minutes.
- Frost cake and store in the fridge.
Stephanie @ Eat. Drink. Love. says
I cannot bake homemade cake to save my life! So I have just resorted to kicking up cake mix! I tried to do a strawberry meringue frosting not long ago and once I added the berries, it just didn’t come together. I’m just going to leave it plain next time.
Joanne says
I might bathe in this. So…that’s not weird either, right?
Jen @JuanitasCocina says
Yeah…I don’t even need the cake part.
Kim says
My mom always called it “7 minute icing” Thanks for bringing back yummy memories! I was a cake baking failure myself until I accidentally ended up owning a bakery. One time my baker got sick and we had a HUGE Italian Cream Wedding cake going out– well, I had to roll up my sleeves and pray. I learned how to bake a good cake but I don’t eat them much anymore…
MaisK says
Sounds delicious! Can this be stored in the fridge for a few days before frosting a cake? If so, I might make it a few days in advance.
Georgia @ The Comfort of Cooking says
This looks so awesome, Karly! I love a frosting with no butter. This is a beautiful and lighter alternative – I love it!
Janet Powell says
Can Splenda Granulated be used in place of sugar??
Erin @ Table for 7 says
not weird at all..totally ok. Looks fabulous!
Jenny Henke says
can I make this frosting ahead of time? 2-3 days?
Kayle (The Cooking Actress) says
I want to bathe in this frosting then finish the bath by eating all of it.
…
that’s normal, right?
Kathy says
Looks delicious! I could eat it right out of the bowl!
Jennifer @ Not Your Momma's Cookie says
Beautiful frosting! I would eat it with a spoon! 🙂
Dorothy @ Crazy for Crust says
This is GORGEOUS frosting Karly!
Tieghan says
That frosting is killing me! Looks so good!
Belinda @themoonblushbaker says
This is my favourite type of icing , it is so easy and can make you look like cake decorating master in mater of minutes. I sometimes use maple syrup instead of corn syrup to boost the flavour and give golden tint to the icing
Averie @ Averie Cooks says
I want to run my fingers through that. Right now!