Mom's Crunchy Meringue Frosting

Frosts 1 layer cake servings Prep: 5 m Cook: 10 m Total: 30 m Intermediate
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Mom's Crunchy Meringue Frosting
Mom’s crunchy meringue frosting creates a glossy, sweet topping with a delightful crispy texture. Made with egg whites, sugar, and cream of tartar, this cooked frosting whips up into fluffy peaks perfect for spreading on layer cakes and desserts.

Ingredients

Frosts 1 layer cake servings
  • 1 1/2 cups sugar
  • 2 egg whites
  • 5 tbsp water
  • Pinch of cream of tartar
  • 1 tsp vanilla extract

Step-by-Step Instructions

  1. In a medium saucepan, combine sugar, egg whites, cream of tartar and water.
  2. Bring to a boil over medium heat, stirring constantly until mixture thickens and reaches the soft peak stage, about 8-10 minutes. The frosting should be glossy and form soft peaks when you lift the spoon.
  3. Remove from heat, add the vanilla extract, and beat with a hand mixer for 2-3 minutes until fluffy and spreadable. Spread immediately over your favorite cake or dessert while the frosting is still warm and workable.

Common Problems and Solutions

Q: Why is my frosting not thickening?

A: Make sure you're stirring constantly and keeping the heat at medium. The mixture needs to reach soft peak stage, which takes about 8-10 minutes of continuous cooking and stirring. If you're at high heat, the sugar can caramelize before the whites cook properly.

Q: Can I make this ahead of time?

A: This frosting is best made and used immediately while it's warm and spreadable. Once it cools and sets, it becomes difficult to work with. Plan to make it right before you're ready to frost your cake.

Q: Why did my frosting turn grainy?

A: Graininess usually means sugar crystals formed. Make sure to stir constantly while cooking, and don't let the mixture boil too vigorously. The cream of tartar helps prevent crystallization, so don't skip it.

Tips and Techniques

Work quickly when spreading this frosting as it sets up fast once it starts to cool. If it becomes too stiff while frosting, you can briefly warm the bottom of the bowl over a pan of hot water to soften it slightly. A hand mixer after cooking helps create that fluffy texture.

Ingredient Substitutions

  • cream of tartar: 1/2 tsp lemon juice or white vinegar
  • vanilla extract: almond extract, lemon extract, or peppermint extract

Equipment Needed

  • Medium saucepan
  • Wooden spoon or heat-resistant spatula
  • Hand mixer or stand mixer
  • Candy thermometer (optional but helpful)

Historical Context

Cooked meringue frostings like this were popular in Southern kitchens before the days of reliable refrigeration because they’re stable at room temperature. The cooked egg whites are food-safe, and the high sugar content acts as a preservative.