Fluffy Lemon Meringue Frosting
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Sauces A light and airy cooked meringue frosting featuring a delicate lemon flavor. This classic recipe uses a hot sugar syrup to stabilize whipped egg whites for a glossy, professional finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 10 mins | None | Frosts one 8 or 9-inch cake |
🔪 Key Equipment
- small saucepan
- electric mixer
- large mixing bowl
- candy thermometer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Sugar | granulated |
| 1 pinch | Salt | fine |
| 1 tablespoon | Karo | white corn syrup |
| 1/4 cup | Water | inferred |
| 2 large | Egg Whites | inferred, room temperature |
| 1 teaspoon | Lemon Flavoring | extract |
Instructions
Step 1: Prepare the Syrup
- In a small saucepan, combine the 1 cup sugar, 1 pinch salt, 1 tablespoon white Karo, and 1/4 cup water. Cook over medium heat, stirring until the sugar is fully dissolved.
- Continue cooking without stirring until the syrup reaches the thread stage (230-235°F), where it spins a long thread when lifted.
Step 2: Whip and Combine
- While the syrup cooks, beat the 2 large egg whites in a large, clean bowl until stiff, glossy peaks form.
- Once the syrup reaches temperature, pour it in a thin, steady stream over the stiffly beaten egg whites while beating continuously with an electric mixer on high speed.
- Continue to beat until the frosting is thick, glossy, and holds its shape firmly.
- Beat in the 1 teaspoon lemon flavoring until fully incorporated, then use immediately to ice the cake.
💡 Make-Ahead & Storage: This frosting is best used immediately after preparation as it sets quickly. It is not recommended for long-term storage.
Original Recipe Scan
