Here you go. Hope it goes well! •1 1/2 cups (380ml) granulated sugar •6 egg whites • salt Put the icing sugar, egg whites and salt into a bowl. Heat over a pan of boiling water for approximately 7 minutes, until the mixture is thin and gloopy. Add to the bowl of an electric mixer and whisk on a high speed until cool. The finished frosting should be of a thick, shaving foam-like consistency.

Yes for this recipe you need 6 egg whites, 1 1/2 cups (380g) granulated sugar and a pinch of salt. Hope that helps.

This came out perfect. Going to use it to frost cupcakes for my nieces wedding cupcake tower. Its white and beautiful, and stable!!!

You can also keep your royal icing soft by adding some liquid glycerine to your royal icing mixture - 1 teaspoon of glycerine per 450g/1 pound of icing (confectioners') sugar. Hope this helps!

Thank you for this recipe, i always wondered how the professionals get this white and smooth cream!

The problem might be that by using less sugar your frosting might be a bit too runny. However if you're worried about it being too sweet you could always try using 1 cup and seeing how the texture feels to you. Or try just using 5 eggs and less sugar. Let us know how you get on!

Out of all the videos I have watched on making wedding cake frosting your video is the only one came through. All the others make buttercream icing. Wedding cake frosting have a different taste. Thanks for sharing.

Ever since I watched this video, this is the only frosting I make,I make it for everything.its quick and easy.love it!!

You can indeed add vanilla essence or extract to the icing. The difference between this icing and buttercream icing is that this is made using eggs and is known as royal icing. It has a shinier look than butter icing and dries a bit harder. Butter icing is made with butter and icing sugar. Hope this helps

Thanks for sharing. Home mom like me is dying for this. I do appreciate your help.

A big thanks for this recipe, its so yummy tasty and lovely thanks so much

That was amazing when you put the watery thing in the mixer then it change into a big thick frosting.I really like this video.

I can't wait to try this... Thank you so much! :D

I have used his recipe a few times and it never fails to be a perfect frosting, My grand kids say it taste like marshmallows. Very yummy frosting and easy to make for cakes or with gram crackers , chocolate, for s'mores. Be sure to add vanilla for that marshmallows flavor.

You can indeed. It will just take a bit more effort but the result will be well worth it!

I love this frosting it so quick and easy

thanks a lot, sir...you're awesome and you're so generous for sharing this video...we'll try it this summer since school's out and cake decorating could be a good bonding moment for us with our two young daughters...Godbless

its the same way i do it except for heating. this is the original old way that my mom use to do. thnx alot for sharing this. 👍👍

Can a cake with this icing sit on the counter or does it need to be refrigerated? Also, does it stay nice and fluffy or does it harden like royal icing? I have only really used buttercream on my cakes =) Thanks for the tips

I tried your wedding cake frosting (Sooo wonderful) very light and fluffy .It was a big hit with the people who ate it.Everyone wanted the recipe lol thanks you very much

Thank you so much I tried it, went very well.

Thank you !!!! I love it!!!

Wow luks amazing! Will sure try ths thank u!

Hi luyla1. The egg white helps to thicken up the icing but if you're worried about the risks of using raw eggs, substitute the egg for egg powder which you can find in most large supermarkets. Hope that helps!

thank u so much for making this video this is simply amazing just perfect thank u

Hi Rose. To make a rose or any other shapes from icing you really need to use fondant icing which you can shape. If you check out our popular fondant roses video you'll be able to find out how. Hope this helps!

@friends123sitcom Absolutely, I do it all the time! This is actually just a Swiss Meringue though, if you were to add butter to it at the end of this video, in small chunks, it will make a fantastic butter-cream. Don't get discouraged if it begins to look like it curdles, whip it at high speed and it will come together.

Nice & simple. I'll try this and hope to make it successful...

Thank u I don't make wedding cakes but my daughters bday cakes turn out amazing n the frosting is good.

The frosting will last for up to a week in an air tight container but make sure you give it a good mix before you use it as over time the liquid and icing will separate. Keep it in an air tight container in the fridge if you use raw eggs or you can leave it in a dry, cool area if you use powdered eggs. Hope this helps.

I have made this frosting, it turn out beautifully on the first try(have to give myself a pay on the back)the only draw back is you can't do decorations with it so I add butter to it a little at a time and turn it into Swiss butter frosting.

Yes it should be fine to hold the shape of roses when piped. Let us know how you get on making them up!

Hi Eunice. Yes once you've made the frosting it's best to put it onto your cake as soon as you can. It will then set and you can then keep it in an air tight container until you're ready to eat it! Hope that helps x

Oh delicious meringue. Love it. Thanks for this video.

Thanks so much for this recipe.

Yes you can use confectioners sugar for the icing. Mix it with the egg whites and add a little water if it gets too thick. Let us know how you get on!

Awesome!! It worked!!! Thanks

Absolutely. You can even do it by hand if needs be. Let us know how your frosting turns out!

This is almost there.... this is how you make meringue... Add butter and vanilla and you'd have a propper swiss meringue buttercream. Delicious and perfect for wedding cakes.

thank you so much....im gonna try to my daugther birthday...love it...

love it....simple and nice...

Will this frosting hold in a outside wedding, I live in Texas so it’s warm and humid

GREAT RECIPE !!! Don't really care whether it is Americanize or not..... It is just YUMMY !!! I used electric mixer.... work great !! Thanks guys for sharing !

hello and thanks for the info on the wedding cake frosting i was useing butter cream frosting but was not doing it has good P.S. can i use this for doing a crumb coat let me know asap thanks.

hi I liked this tutorial im gonna try its my first tym I hope it comes out good

Thank u! U two r fabulous ;) thanks for the help !! My cakes r that much better bc of u 2!

Thanks , big help and I can save alot :) only needs 3 ingredients!egg whites, sugar and pinch of salt! ill love to put this on my cupcakes:")

My mom used to make it & she called it 7 minute frosting... It was delicious!!!

It's so important that the frosting is not overly sweet..thank you for you video!...

If you ice the cake the day before it should stay soft enough the following day. Keep the icing soft by keeping it covered with a damp cloth!

Hi. It should be ok for a few hours in the heat. Keep it out of the heat until you need to bring the cake out and then try and keep it out of direct sunshine. But you should be good for a few hours. Hope that helps.

Thank you. Every other video if you ask a question they don't answer. You have been really helpful. I appreciate your kindness.

good job thanks for sharing with us...

nice!! i'll try this one soon..tnx

It sounds like the sugar didn't dissolve entirely when it was over the heat. Make sure the heat is high enough to melt all the sugar. If you're worried about using raw eggs you can use powdered egg which has already been heated. All you need to do is add water. And yes you absolutely can add peppermint essence or vanilla extract instead. Hope this helps. Let us know how it turns out.

Baking the cake for too long often causes it to crack. Try taking it out 5 mins before you did last time (the heat will continue to cook the cake). Other reasons could be that your oven is a bit too hot, or adding a bit too much baking powder can also cause cakes to crack. Hope this helps and good look with the baking!

thank you so much for sharing I love your tutorials.. do you have a recipe for a chocolate frosting..or can we add chocolate to this frosting. if so.. would you be kind enough to tell us how.. thank you

thanks sir,,so clear got it...

I love your videos!! My question for this frosting is, " did you ever use butter?"

Thank you, I am making it for fri so I will let you know x

Looks delicious

Confectioner sugar is much much finer than granulated sugar. This recipe works best with confectioner sugar as otherwise your icing will be very bitty and grainy. Let us know how you get on making up the frosting!

That's it? Wowww. Thanks. Will it holdup in hot weather?

Wow thats awesome

I've made this frosting to cover my cake. Mine is almost near perfection like yours, it came out a little bit runny not fluffy enough to hold a texture. But i think it is because of my stand mixer, i bought a cheap stand mixer in the market and I think it's high speed setting is not enough to make it more fluffy. The hardest part is I have to detach it from the stand and use it as a handmixer to move it in circle until my hand gets tired. But anyways, this frosting is what I'm looking for. Cause i'm not really a fan of buttercreams or frosting with butters on it. So thumbs up to you.

thats great.. thanks for posting

Thank you!

I love this video. .Can I use liquid coloring with this?

Had this for my cousin cake and it is really good but I would say it goes better with cupcakes because it has this mash mellow taste to it but overall very think and good thanks for the recipe

love it... thank u for sharing :)

Yes this frosting should dry quite hard so you should be fine to use it over fondant. Let us know how you get on! Send us a picture to @Videojugfood of the cake if you're on twitter!

Hello, hanks for the video. Is the Meringue already stabilized? Also, what is the best way to store it and the precautions for humid weather?

I Loved It! But I need your help i like a lemon taste to it but when I add lemon and put it in the fridge it gets Watery. Can you please help me idk what to do??

THANKYOU VERY MUCH DARLING!!!!

Yes it should be fine to add some flavour just be careful you don't add too much liquid as it will change the consistency of the icing. Perhaps make up a trial run to make sure the texture and the flavour are perfect for you!

Can you cover the cake with this frosting? Or how you gonna USE it?

Yes absolutely. Add a tsp of vanilla essence or any other flavouring you fancy. Let us know what you decide to go for!

In the United States this is often called '7 minute frosting'. It was a very popular icing a generation ago. It is still used, of course.

@catwomisen Thanks for the input. Yeah, it does help a little. When I tried the buttercream recipe from the Barefoot Contessa version I made the icing, but omitted the butter. It was during the summer and really humid, so it just deflated with the butter. I iced a cake using the 'meringue' version and it got the cake a little soggy. I also iced it the night before because I didn't have time on the day. Everyone still ate it, lol. :)

Thank you so much

Would you consider this a Swiss Buttercream without the added powdered sugar at the end? Love y'all's videos!

Hi, i have tried this frosting and it came out wonderfully however when im coloring it (i use paste food color), it tend to loose its structure and worse it became soupy. Not ideal for pipping already. What i did wrong? Pls help

You can use a hand whisk but a blender might be a bit too vicious and overbeat the frosting. You can do it by hand...if you're feeling strong =)

Those who are wondering about the contents of this frosting then you should simply rewind to 0.23. He says exactly how much of egg whites and sugar to use.

Hi Scott is there anyway to make this one with 🍋 flavor if so please help. I've tried but it falls appart....

Hi Margaret. We've been having a look and your icing should keep for a few days fine in an air tight container. You could use this for red velvet cake but a cream cheese frosting might be nicer. Check out our video on our KZfaq channel!

Is the consistency , flavor, and stickiness the same as the JetPuff or other brands of marshmallow cream? That's what mine turned out like except maybe a tiny bit less sticky. I wonder if it will work in place of marshmallow cream for soft fudge? Thanks for sharing that.

@friends123sitcom Hand mixer and the other mixer are good to use. I used my hand mixer all the time and even with cakes mix, the secret for the cake mix is you want to put 1 bag of baking powder in your cake to make them rise. (in my experience) Hope you have a great time with baking and good luck on that.

very nice, can you use meringue powder instead? thanks

It will take approx 5-7 minutes. Keep going until the icing becomes thick and has a glossy look to it and then stop. You don't want to over mix. Hope this helps. Let us know how you get on!

I was trying to roll out my homemade marshmellow fondant an I had powedered sugar down but it still stuck to the table an I was unable to cut strips. That mean I needa leave it a few more hrs ?

Will the frosting crisp as I need to travel 30/45 mins to wedding

Hi, I made this yesterday and it is still sticky. Is it meant to be like this or have I done something wrong. I was wanting to use it on a wedding cake with gum paste flowers.

the sugar syrup has to be at a precise temperature at least 240 degrees. this is so so important. if you don't have a candy thermometer then when the sugar syrup starts to thread or the soft ball stage when you drop the sugar in some cold water. just when the sugar syrup is almost done turn your mixer on and start beat those egg whites until stiff then you have to work quickly pour the sugar syrup slowly into the egg whites. the sugar will cook the egg whites. beat it on high for about 15 to 20 minutes the bottom of the bowl should start getting really cool if it's still warm keep beating. trust me it will hold. do 6or so egg whites which is about a cup of egg whites. for syrup do 3cups of sugar 1 cup of water

Love!

hi ! how many days is the lifetime of this frosting ? thank you

Hi David do we have to keep the frosting cake in the fridge at all time ?

Would this hold up if I frost the cake and box it but put it in the fridge till the shipping time?

is this thick and stable enough to use between layers of cake?

i wonder if i can use it as cover cake before using sugarpaste (pâte à sucre) and give me sharp edge