This classic frosting is easy enough to make without a recipe and comes together in just a few minutes. Use equal weights of egg whites and sugar, gently whisk them over simmering water until they’re slightly warm to the touch, then whip on high with the standing mixer. Sometimes it takes seven minutes to get there, sometimes it doesn’t. Either way, it’s a fast preparation and tastes delicious.
This thick, dense cooked meringue can be spread on the cake of your choice. Be sure to spread it only on a cooled cake. A warm cake will not be firm enough and could be torn apart by spreading the meringue.
- Extra-fine granulated sugar, 8 ounces (1 cup)
- Egg whites (large), 7
- Standing mixer
- 2-quart, heavy-bottomed saucepan
1. Find a saucepan that is large enough to accommodate the bowl from the standing mixer to create a double boiler. Add water to the saucepan, but keep the water level just below where the bottom of the bowl will rest. Bring the water to a simmer over medium-high heat.
2. Meanwhile, in the mixer bowl, gently whisk the egg whites and sugar to combine.
3. Set the mixer bowl over the simmering water, whisking the mixture constantly and slowly. The goal is to bring the mixture to body temperature (around 98°F) without curdling the egg whites.
4. Move the mixer bowl to the mixer fitted with the wire whip attachment and whip on high speed until the meringue is thick, glossy, and cool, about 5 minutes.