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Results 1 - 10 of 26 for meringue frosting
Bring to a boil and add to 1 unbeaten egg whites and 1 teaspoon vanilla. Beat until stiff. This makes about 2 cups frosting and will not crust over.
Combine all ingredients, except vanilla, ... from heat; add vanilla and beat an additional 2 minutes. Yield: Enough to frost 1 (2 layer) cake.
Boil sugar and water over heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff ...
Heat oven to 225 degrees. ... oven but leave meringue in oven with door closed ... in chilled bowl. Frost meringue with whipped cream. Place fruit on top.
Preheat oven to 350°F. Grease ... teaspoon of vanilla extract. Continue beating until stiff peaks form. Use meringue mixture to frost the cooled cake.
Preheat oven to 400°F. Beat ... continue beating until meringue is very stiff. Set aside. ... 1 cup buttercream frosting. Re-roll then spread remaining ... until smooth and fluffy.
Cream butter; add part of ... and salt. Divide frosting in two parts. To one ... cover tops and sides of two 9-inch layers and for decorating.
8. ROYAL ICING
Put all ingredients except the ... high speed until frosting is stiff and creamy, about ... mix thoroughly with a spatula. Recipe can be doubled.
Beat for 5 minutes. Store airtight in the refrigerator. Keeps for months. If you want chocolate (or brown) frosting, add cocoa to taste.
Combine water and the meringue powder in a large bowl. ... to room temperature before using. Makes 8 cups. Recipe may be cut in 1/2 or doubled.
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