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Meringue Frosting

Enough to frost 18 cupcakes


  • 3 egg whites
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 12 pieces of candied flower deco optional


  • In a large mixing bowl, whisk your egg whites and sugar together.
  • Heat bowl over a double boiler (pan with little water simmering over low heat).
  • Note that your bottom of the bowl should not touch the water!
  • Whisk constantly while heating the egg whites, we do not want it to be scrambled.
  • Continue whisking until thermometer reads 160F or 70C.
  • If you do not have a candy thermometer or instant read thermometer, the mixture should be smooth, meaning all sugar dissolved and hot to the touch.
  • At this point, remove from heat and bring to stand mixer. Whisk on high until meringue is glossy, formed stiff peaks about 7 mins.
  • Then add salt and vanilla extract, whisk to combined.
  • Frost immediately. As frosting cools further it becomes harder to pipe.
  • Lightly toast frosting with a torch, open stove flame, or broiler.
  • Top with a piece of candied flower deco.