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Italian Meringue Frosting
Italian Meringue: is a beautiful light fluffy frosting for cakes and is used in many other recipes too, so it is a good skill to learn. It is brilliant white but it can be coloured and flavoured to suit your needs.
Ingredients:
1/4 teaspoon cream of tartar 3 large eggs 1 cup caster sugar 1/4 cup water 1 teaspoon vanilla Directions: 1. Seperate the eggs and whisk the white to form soft peaks.
2. Put the sugar and the water in a saucepan and bring to the boil. Wash down the sides of the pan with a pastry brush and leave unstirred until it reaches 238oF or 114oC on a candy thermometer.
3.Immediately remove from heat and with the beaters running pour in a thin stream into the egg whites.
4.Beat until cooled, this can take a while so if using hand mixers i like to put a bowl of iced water underneath the mixing bowl to speed up the cooling process. When it is cool it will be thick smooth and glossy.
5.Add flavours and colours if desired, note if you want brilliant white do not add vanilla essence as it will give a creamy tinge.
6. Spread a thick layer over the cake and use a palette knife or back of a large knife to smooth.
This video shows how to make the lego logo: |
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My grandson wants me to make this cake, so I will give it a shot. One questions; what are the tall spikes made from?
Thank you.
Hi Maria, Happy Birthday to your grandson – I love that you are making his cake. Do you mean the silver spikes? If so, they are just silver candles. Or do you mean the black around the edge – that is licorice.
Thank you so much for the fast response. I did mean the silver candles. Funny how the simple things stump us! Thanks again. Maria
Hi there love your videos they are amazing!!
Just wondering if there is a video on how you made you ninjago figurines that are on top of the cake????
thanks =)
Hi allison no sorry I did not film that one – but I have since found a much easier way of making them. Cake Art (an australian company) has made a reusable food grade molding gel that you melt in the microwave make a mold of your item, let it set and use to push your icing into – put in the freezer for about 15 minutes and then push out. Your gel can then be remelted and used to make a mold of some thing else.
Hi, I wrote you before about this cake and today I am making it. I have a silly question. I am making a 2 layered filled 12 x 18 cake. One the bottom is filled, how do I fill the top cake out of the pan and place it on top of the bottom filled layer without breaking the top layer. Thank you.
Hi Maria, Place some baking paper onto a flat tray with no sides so that it overlaps the edge on one side of the tray. Place this baking paper side down on top of the cake that is still in its tin and then invert the whole thing so that the cake tips out of the pan onto the paper. Holding the base of the tray fold the overlapping paper underneath and pull it towards the opposite side so that the cake moves to the edge. Place that side of the cake in position and continue to pull the baking paper under the tray so that the cake slowly slides off onto the first layer.
Hi Ann
Can i check what is the different between Swiss meringue and Italian other than butter? Which one will taste better and do we need to store it in the fridge?Will it dries up? Thanks!
I am going to make this cake for my son’s birthday next week but I was wondering where you printed out the Lego and Ninjago logos from? Is there a specific place at Lego.com or is there somewhere else? Thanks!
I will make this cake for my son next week but I was wondering where you printed the Lego Ninjago letters from? Is there a specific place on Lego.com? Thanks!
Hi Katiemarie, If you do a google search for lego ninjago logo, and then select ‘images’ from the options along the top there are lots that come up, click to go to one that you like and then copy (ctrl c) and paste (ctrl v) it into a word document and stretch to the appropriate size for you cake. Happy birthday to your son.
hi
i wanted to know is there any egg free way to make italian meringue frosting. thanks
Hi renu, no sorry but you could use buttercream frosting or white chocolate ganache instead.
Does italian meringue stays soft after being exposed to air? Just asking because my royal icing hardened when left on top of a cupcake for few hours.
Hi Janix, yes italian meringue stays soft. Royal icing is designed to set hard, usually used to decorate cookies or gingerbread houses.
Hi Ann,
My question is about the italian meringue buttercream frosting. Is it possible to add half the butter called for in the recipe? Will it firm up and perform like the original? I need a less rich buttercream frosting.
Thanks for sharing your ideas and creativity!
Sherry
Hi Sherry, I do not add any butter to this italian meringue frosting. It does not set hard in the fridge like normal butter cream but remains soft.
Hi Ann……….had a simple doubt…..i really love italian meringue frosting and totally hate buttercream lol……the recipe that i used to make uses 2 egg whites and 1 cup of sugar and 1/3rd cup 0f water n’ 1/4 tsp cream of tartar…..i used to get stiff peaks but off late its sorta gettin a gloopy mess….lol…..am gonna try out your recipe….loved the idea of whisking over the iced water….then again will this hold shape cos there are 3 egg whites….gonna make a princess cake for my lil niece…..so was lookin for buttercream alternatives…..have a gr8 day Ann…..
how did you go Tomy?
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