Italian meringue is one of my absolute favorite cooked icings because it is light, fluffy, and pure white in color.
What is Italian Meringue (or Boiled Icing)?
Italian meringue (also known as boiled icing or boiled frosting) is a fluffy, white frosting for cake and other desserts. It is an incredibly easy 7 minute frosting, the snow white color makes it perfect for wedding cakes and desserts for winter holidays.
If you could see what the piece of paper that this fluffy boiled icing recipe is written on, you would know that it is used often and well-loved. As a result, it is stained and splotched and crumbled.
What’s the difference between Italian meringue and boiled icing?
They are the same thing. Italian meringue frosting is old-fashioned. Because of this, you can find it in old cookbooks under many different names, for example:
- Italian meringue
- boiled icing
- boiled frosting
- seven minute frosting
- cooked vanilla frosting
However, boiled icing is not the same as boiled milk frosting. Indeed, there is no milk in this recipe.
What is difference between icing and frosting?
The answer is pretty simple. For the most part, frosting is thicker and fluffier than icing. Frosting is typically stable enough to use in between cake layers, whereas icing is too thin.
The thing is, this Italian meringue boiled icing IS thick and fluffy! As a result, you will understand why I also call it 7 minute frosting or boiled frosting.
Why do you Cook Italian Meringue Boiled Icing?
The reason that this frosting is cooked is because there are raw egg whites in it. Cooking them over high heat will remove any risk of illness from the bacteria. Additionally, adding hot sugar syrup to whipped egg whites creates a strong, stable, fluffy frosting!
I need to thank my friend Amanda for introducing me to boiled icing, I think of you every time I make it.
How do you fix runny Italian meringue boiled icing?
If you notice that your icing isn’t as thick and fluffy as you would like it to be, you may have over beaten the egg whites. You can attempt to stabilize and thicken the boiled frosting by mixing in 1/4 teaspoon of meringue powder on medium-high speed for 1 to 2 minutes.
How to Store Italian Meringue Boiled Icing?
You cans store Italian meringue boiled icing in an airtight container in the fridge for a couple of days.
Other Tips
I love this icing on chocolate cake, yellow cake, or underneath a layer of shredded coconut. Sometimes I get crazy and add some coconut extract to really bring out the coconut flavor.
It is the perfect frosting to color because the base is so white. I also love it because it is not buttery. Basically, this is marshmallow, without the gelatin, it is the best fluffy frosting that I have ever put in my mouth.
You can use a kitchen torch and burn the outside like a marshmallow to get the s’mores effect. It is absolutely delicious.
Italian Meringue Boiled Icing (7 Minute Frosting)
Ingredients
- 1 1/2 cups sugar
- 2/3 cup water
- 1/8 teaspoon cream of tartar
- 3 egg whites
- Pinch of salt
- 1 teaspoon vanilla
Instructions
- In a saucepan combine the sugar and water with the cream of tartar.
- Make sure that when you are cooking the sugar that you do not stir the sugar mixture. It will cause the sugar to crystallize and you don’t want that to happen.
- Boil the sugar until it reaches 245 degrees.
- Meanwhile, put the egg whites and a pinch of salt in the bowl of a mixer with the whisk attachment. Beat until the egg whites are peaked.
- Slowly pour the sugar syrup into the egg whites. I mean slowly, this sugar mixture is 245 degrees, you do not want it to splash.
- Beat the frosting on high speed for about 7 minutes (hence the name seven minute frosting) or until the sides of the bowl cool down. Important note: Do NOT over mix Italian meringue! It is possible to beat the egg whites too much. As a result, the frosting will lose its glossy appearance and then start to thin out.
- The frosting will be light and fluffy. Add the vanilla extract.
I just made the Italian Meringue Boiled Icing. It is beautiful in flavour and consistency. Thank you so much for sharing your recipe.
I am so glad you liked it Marcia! Thanks for your comment.
@Lori @ Girl Meets Oven, my grandmother taught me very similarly when I was a kid. We never used a thermometer tho. Sugar liquid is read when you dip a small metal spoon in it. Lift spoon up out of liquid and as it drips off all off the spoon it literally forms a hair as thin as a hair on your head. Sounds crazy but works every time without fail. No thermometer.
Good luck!
Thank you
@cakenikki, this icing is amazing!
But, no it starts to breakdown within a day or two even when in a sealed cake container on the counter. Also, not an icing you wanna refrigerate after put in the cake.
Good luck!
My grandmother used to make a version of this with maple syrup in it and it was absolutely divine on a chocolate cake.
I was thinking of substituting it for a buttercream in a peppermint bark cake recipe. Do you think it would pair well with crushed peppermint pieces?
Thanks for your kind comment! Think it would work well on a bark. Let me know how it goes but it sounds like a delicious twist!
I remember making “boiled icing with” my Mom when i was young. We’re talking about 1960ish. We boiled the sugar to a “soft boil” stage- the sugar mixture would form a soft ball when dropped in water. I thought it was the best tasting frosting ever, and still do. My Mom’s was wonderful the 1’st day, but would crystalize on the 2nd day. I lost her recipe – I’d still be using it in spite of the crystallization (memories and Mom), but I think that this one comes close. Wish me luck!!
Hope you enjoyed this recipe just as much! Thanks for reading
Thank you! I lost my Mom’s recipe for boiled icing, and this sounds right. YEA!! Would it be enough to ice a 9″ layer cake, or should I double it?
Hi Heather – I’d say it should be enough for a nicely frosted 9″ cake, unless you really love a thick layer of icing—in that case, you might want to double it. Enjoy baking!
Where does the cream of tarter come in? With the egg whites?
Hi Kari, the cream of tartar is added to the sugar and water mixture in the saucepan at the beginning of the recipe.
Super Easy and seems so fancy on the cake! Easier to work with than you would think — not sticky at all! Also good for lactose-intolerance because no dairy!
Glad this recipe came out well! Thanks for reading.
Thanks for the recipe, would love to try it
Could you give the sugar in grams and water in ml pls
Thanks!
Sure Sanjeet! That’s about 300 grams of sugar and 160 ml of water 😊
Is this enough frosting for a two layer cake?
Hi Donna, Yes this batch should fill and frost a standard two-layer cake, with just enough left for some extra swoops on top!