How To Make Meringue Icing

This Meringue Icing is light, glossy, and not overly sweet. It whips up smooth and stable, perfect for frosting cakes or cupcakes with a bakery-style finish that holds its shape beautifully.

Course Dessert, Desserts

Cuisine American, International

Keyword american buttercream, buttercream frosting, buttercream recipe, cake, cupcake, egg whites, frost, frosting recipe, meringue, room temperature, swiss meringue buttercream

Prep Time 5

Cook Time 15

Servings Portions

Calories 47kcal

Author Zuzana Paar

Equipment

1 Stand Mixer
1 Hand Mixer
1 Double boiler

Ingredients

1/2 Cup Water 200g
1/2 Cup Powdered Sugar 170g
1/2 teaspoon Xanthan Gum
3/4 Cup Clear Simple Syrup
1 Egg White

US Customary - Metric

Instructions

Prepare a double boiler by placing a heatproof bowl over a pot of simmering water. Gather all ingredients and have them ready.
Add simple syrup to the bowl and whisk with a hand mixer until heated and lightly bubbling.
Add egg white when bubbles appear and beat at medium speed without overheating.
Continue whisking until mixture is frothy, smooth, and fully combined with no streaks.
Transfer bowl to stand mixer and whisk on high speed until stiff, glossy peaks form.

Video

Notes

Use room temperature egg whites for best results. They whip up faster and create more volume for a fluffy meringue icing.
Add sugar gradually while beating to ensure it dissolves fully. This helps achieve a smooth, glossy texture without graininess.
Beat the mixture until stiff peaks form, but don’t overbeat. Overbeating can cause the meringue to break down and become watery.
Use a clean, dry bowl and beaters to avoid any grease. Even a small amount of fat can prevent egg whites from whipping properly.

Nutrition