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Meringue Frosting | Fluff | Marshmallow Frosting

16/4/2014

Delicious on it's own or tasty as a topping for cakes, cupcakes, pies, baked alaskas... the list goes on. And it's easy to make.

You'll need:

280g Caster sugar
4 Egg whites

(Don't waste the yolks - they can be used in my Key Lime Pie)

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Chloe

7/4/2015 12:59:37 pm

What's the best way to store the frosting? :)

Totally Sacha link

15/6/2015 08:03:18 am

Hi Chloe, sorry for the delay - unbelievably the website building software I'm using has prevented me from seeing new comments. So only just spotted yours.... the best way to store this is in a sealed container in your fridge. Unlike the shop-bought stuff (which I think can be kept in a cupboard) this needs to be kept cool to avoid it separating or weeping... if you do get that at the bottom of it, it can simply be stirred before using to mix that back in. The egg is cooked, but ideally this should still be used within 4-5 days (I've never had any survive that long without being eaten. But it's certainly safe for that long!)

Selina

15/11/2015 11:08:55 pm

Does the boiling water have to NOT touch the mixing bowl when heating the egg whites and sugar? Or can it?

Sacha link

24/11/2015 09:18:27 pm

Hi Selina,

Ideally it shouldn't touch. Mine kinda did because I used the metal bowl from my mixer (which had an extended base sticking out, but the actual bowl part with the egg whites in didn't!) If you can avoid it - it's best too. Else they'll cook far too quickly.

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