Yield: At least 4 cups
An Italian meringue is made by pouring hot sugar syrup into stiffly beaten egg whites and whipping constantly. Smooth and glossy and very fluffy, it has the taste and consistency of melted marshmallows. Because Italian meringue is made without butter, it holds up better than a buttercream frosting. It's great not only for filling and frosting cakes but also for piping, writing, and other decorative touches.
I like to mix things up a little, so it was fun to pair this frosting, often used for old-fashioned layer cakes, with the modern-day mud cake.
- Superfine granulated sugar, divided 10 ounces (1-1/4 cups)
- Water 1/4 cup
- Egg whites 5
1. Combine 8 ounces of the sugar and the water in a small, heavy-bottom saucepan over medium to high heat and cook until the temperature registers 245 degrees F on a candy thermometer.
2. Meanwhile, whip the egg whites on high speed to stiff peak in the bowl of a standing mixer fitted with the wire whip attachment. Time everything so that the sugar syrup reaches 245 degrees F at about the same time the egg whites form stiff peaks.
3. Just before the sugar syrup is ready, drizzle the remaining 2 ounces sugar into the egg whites and continue to whip on high speed.
4. In a slow and steady stream, pour the sugar syrup between the revolving wire whip and the side of the bowl. Reduce the speed to medium high after 30 seconds and continue to whip for another 3 to 4 minutes.
The White Stuff
This fluffy white icing is well suited to many of the cakes in this book:
- Amazing Vanilla Cake, page 179
- Angel Food Cake 46
- Chiffon Cake 187
- Chocolate Chiffon Angel Food Cake 48
- Coconut Cupcakes 173
- Devil's Food Cake 141
- Ice Box Cake 55
- Lady Baltimore Cake 85
- Lane Cake 99
- Whoopie Pie 25
United Cakes of America:
Recipes Celebrating Every State
- by Warren Brown
- Stewart, Tabori & Chang 2010
- Hardcover; $29.95 U.S. / $38.95 CAN; 224 pages
- ISBN: 1584798394
- ISBN-13: 978-1-58479-839-2
- Reprinted by permission.
This page created January 2011