This is a very fluffy merangue icing. I love to use it on lemon cake (sort of a take on lemon merangue pie!) It’s quite stable and can be piped for borders etc as well.

7 Minute Frosting


  • 2 egg whites
  • 3/4 cup white sugar
  • 1/3 cup Lily white corn syrup
  • 2 tbsp water
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tbsp vinegar
  • 1 tsp clear vanilla


    Bring a pot of water to boil on top of the stove. Combine all ingredients together in a metal bowl. Place bowl over pot of boiling water (like a double boiler). With a wisk or hand mixer beat the mixture for 3 minutes until it starts to get foamy and all the sugar is dissolved. Mixture should be quite warm. Remove mixure from heat and then beat frosting with a mixer for approximately 3-4 minutes until stiff peaks form. Frost cake immediately.


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