Snow Meringue Icing

Recipe from Red Velvet and Chocolate Heartache. Makes enough for 12 cupcakes or 1 whole cake. Make sure that the cake/cupcakes are completely cool before icing.


• 170g icing sugar
• 2 tablespoons water (or equivalent amount of liquid flavouring, depending on the accompanying cake recipe)
• 1/4 teaspoon cream of tartar
• 1 egg white
• small pinch of salt


• Place all the ingredients in a big mixing bowl over a pan of boiling water. Stir with a clean metal spoon for two minutes to dissolve the sugar.
• When the mixture is warm, remove the bowl from the heat and beat with an electric whisk for nine minutes until cool.

• Ice immediately, either with a piping bag or using a knife or spatula.


2 thoughts on “Snow Meringue Icing

  1. Pingback: Zucchini Rosewater Fairy Cakes (GF, DF) | Cooking Antics

  2. Pingback: Vanilla Cupcakes | Cooking Antics

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