Egg White-Based Frostings and Fillings

When egg whites are heated and beaten with sugar, they fluff up and take on an irresistible silky texture. Depending on the exact method, egg whites and sugar beaten in this way become either seven-minute frosting (opposite) or Italian meringue. There is very little difference between the two, and either can be used to frost a cake or combined with butter to make buttercream.

1. Combine the egg whites, sugar, corn syrup, and vanilla extract in a bowl.

   

2. Put the bowl over a saucepan of simmering water—don’t let the water touch the bottom of the bowl—and stir with a whisk. Lift the bowl off the saucepan and quickly touch the bottom of the bowl; the mixture is hot enough when you can’t hold your hand against the bottom of the bowl.

   

3. Beat on high speed with a stand mixer for about 10 minutes or a handheld mixer for about 20 minutes, or until the mixture is very stiff.