Italian Meringue Frosting

March 8th, 2012
This recipe was requested by my friend Talty. It’s pretty random to publish a Christmas picture in March but it is the only one that I have.
Originally, I wasn’t planning on sharing this recipe because although it was really good, it is just not the best Christmas log out there, I am sure that I can do better.  The frosting however, is really light and fluffy.
P.S: Please disregard the overload of cheesiness from the royal icing flowers on this. I was taking classes on how to make flowers and they were laying around so I just placed them on there for no reason.

Italian Meringue Frosting


  • ¼ cup of water
  • 1 ½ cup sugar
  • ½ cup clear/white corn syrup
  • 6 egg whites

*This recipe makes A LOT of frosting.


  1. In a medium saucepan, bring water, sugar and syrup to a boil (until 235 °F). Remove from heat and let rest while beating the egg whites.
  2. In a large bowl, with a stand mixer/electric mixer, beat the eggs until soft peaks form.
  3. Gradually add the boiling syrup mixture while beating (be careful: the steam will be released by the eggs) and continue whipping for 10-15 minutes or until stiff peaks form.
  4. Frost your cooled cake as soon as possible. Cover and leave at room temperature.
Recipe from: Ricardo


3 Responses to Italian Meringue Frosting

  1. Talty says:

    Yes!! I’m extremely happy now!! I have to try it asap, thank you so much for sharing!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>