Roger Pizey

Italian Meringue Frosting

Preparation info
  • Makes approximately

    350

    g
    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

Ingredients

  • 100 g (3½ oz) caster sugar
  • 90 ml (3¼

Method

  1. Place the sugar and water in a small pan and heat until it reaches 116°C/241°F.
  2. Continue to heat and begin to whisk the egg whites until in soft peaks.
  3. Once the sugar reaches 120°C/248°F remove from the heat and allow the bubbles to subside before adding to the egg whites in three batches, turning the mixer off between each addition.
  4. Then wh