Italian Meringue Frosting

1 cup granulated sugar

3 tbsp. water

2 large egg whites – room temp.

pinch of cream of tartar -(if you don’t have it’s fine – it ‘s to stabilize the egg whites but once you add the simple syrup it will hold up)

pinch of salt

Bring water and sugar to a boil on medium heat in a sauce pan until sugar dissolves, stir gently to help it along. This should take about 2 – 3 minutes (the mixture should be clear with the sugar dissolved and slight change in hue if any). Remove and set aside.

Beat egg whites with cream of tartar and salt until soft peaks forms. While the mixer is running in medium speed pour the hot sugar syrup into the egg whites. Continue beating until cool for about 5 minutes. Use immediately on your cup cakes – can be put in a pastry bag or just spread with a spatula, just don’t eat it all while you are doing this. 🙂


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