This old-fashioned, light, whipped icing complements just about any flavor cake.
1 cup white sugar
1/3 cup water
1/4 tsp. cream of tartar
2 egg whites
1/2 tsp. almond extract
In a small saucepan, whisk together sugar, water, and cream of tartar.
Heat it on medium until the sugar is dissolved and the solution starts to bubble. Remove the sugar syrup from the heat and let it cool.
Then, in a large mixing bowl, beat the egg whites and almond extract into a meringue.
Continue beating until soft peaks form. Very slowly, add the sugar syrup. Keep a small, steady stream going while you continue to beat the meringue until stiff peaks form. This will take about 10 minutes.
When it is done, the frosting should be fluffy and glossy.
Go slowly when pouring the hot sugar syrup into the meringue. If you pour too quickly, it will seize up and make sugary pebbles. Ask me how I know. 😬
Meringue powder can be used to make the meringue if you’re concerned about using fresh egg whites. I have no experience with using meringue powder, though.
Keywords: fluffy white icing, cooked frosting recipe, boiled frosting recipe