Also known as the “7 Minute Frosting”. It is white and fluffy (like marshmallow fluff!), which makes it a great alternative if you prefer something lighter than the traditional buttercream frosting. Because of its airiness, it definitely works best as a frosting or topping and not as a filling. I used it in between the layers of a coconut cake, but didn’t like how the frosting was deflated by the weight of the top layers.
For the bronze swirl effect, cover the cake with a thin crumb coat and spread a thick layer of frosting over the crumb coat with an offset spatula. Next, draw decorative swirls with a toothpick. Using a kitchen blow torch, lightly toast the meringue (keep moving the torch and don’t hold the flame steadily in one spot), darkening the peaks and swirls.
And then smile and wipe your brow as everyone oohs and aahs over the beautiful presentation that must have taken forever to prepare. The frosting part probably took less than ten minutes. But you don’t need to tell them that.
Fluffy Italian Meringue Frosting
(makes about 3 cups)
2/3 cup sugar
¼ cup water
3 egg whites, at room temperature
¼ tsp cream of tartar
1 tsp vanilla extract
Cook sugar and water in a saucepan over medium heat, stirring constantly, until sugar dissolves. Bring to a boil until a candy thermometer registers 248°F, about 5 minutes.
While the syrup boils, beat the egg whites and cream of tartar in a large mixing bowl at high speed until stiff peaks form. Gradually add the syrup in a small stream into egg whites, while continuing to beat the mixture with the electric mixer, until the mixing bowl is cooled to the touch, about 7 minutes. The mixture should be thick and glossy. Stir in vanilla. Frost the cake immediately.
*The frosting can keep for about three days in the fridge in an airtight container. Re-whip the frosting right before you’re ready to use it.
*Use a different flavor extract for a different frosting flavor. And feel free to add food coloring. Personally, I just love the white glossy look.