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meringue icing

post #1 of 4
Thread Starter 

hi i made meringue icing this morning for my cupcakes, but when i topped the cupcake the icing started to melt this has never happened before, what can i do to make my icing stable

post #2 of 4
Hi lalmajid

I was wondering what recipe you were using? And method. Start there and see if I can figure out y.
post #3 of 4
Thread Starter 
  • 7 egg whites
  • 2 cups (450 g) regular sugar
  • 1 vanilla bean, split lengthways and seeds scraped out
  • A few drops food coloring

Put the egg whites, sugar and seeds from the vanilla bean into a large bowl.Place the bowl over a saucepan of simmering water


Whisk by hand for about 4 minutes, or until the sugar has dissolved.



Transfer the mixture to the bowl of a freestanding electric mixer and beat for about 7 minutes or until the bowl no longer feels warm to the touch.

If you want the frosting to have a lovely pastel shade, add a drop or two of food coloring and mix for another minute.

post #4 of 4
There's a few things to consider in doing a meringue all the steps there sound good. Just be sure you don't over whip the egg whites. You can tell when they are over whipped when you take a little in between your fingers, if it looks like a bunch of tiny beads it's over whipped. Other thing to consider is if there is ANY fat present in the mixing bowl. If so it will not whip. It's pretty typical to whipe out a bowl with a dab of vinager before starting a meringue. It is also pretty common to finish a meringue icing by torching it after it's piped on. Very simular to a roasted marshmallow, after all that's all a meringue is just without gelatin.

Hope this helps
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