Cake Central › Recipes › Easy No-Cook Meringue Icing

Easy No-Cook Meringue Icing

Lindakbh
By: Lindakbh
Posted 08/31/09 • Last updated 04/30/09 • 756 views • 12 comments

Posted by Lindakbh

I started making this because I was tired of cooking and stirring egg whites for icing. The taste and texture is nearly identical to Swiss or Italian meringue icing and everyone I?ve made it for loves it. In addition to a mixer, a blender or food processor is necessary for this recipe.

Easy No-Cook Meringue Icing

Ingredients

  • 5 tablespoons meringue powder 1 cup hot water 21/3 cups granulated sugar 3 cups butter 2 tablespoons vanilla or other flavoring

Instructions

  1. 1.Take butter out of the refrigerator to soften slightly just before beginning.
  2. 2.Briefly run a blender or food processor with some hot water and vinegar to remove any traces of fat and then rinse out the blender or processor.
  3. 3.Blend 1 cup of hot water and sugar together until the sugar is completely dissolved. This only takes a minute or so in my Vita-Mix blender but may take a bit longer in a regular processor or blender.
  4. 4.Add the meringue powder and blend until mixed thoroughly.
  5. 5.Pour the mixture into a mixer fitted with a wire beater. Beat on high until stiff peaks form. Continue beating until the mixing bowl feels close to room temperature; this may take a while.
  6. 6.Change to the paddle beater and continue mixing on medium speed while adding the butter, one tablespoon at a time. The mixture will turn soupy and then curdled and then will come together a little while after adding all of the butter. When the correct consistency is reached, the sound of the mixer will change to something like a slapping sound.
  7. 7.Turn the mixer to low and add the flavoring. Mix until it is incorporated into the icing.

Comments (12)

Lindakbh 8/31/09 at 4:28pm
* After step # 2, rub a bit of the syrup between your fingers or taste a small amount to make sure all of the sugar has dissolved. If not, blend a little longer until all of the sugar is dissolved.
cakeymom 9/2/09 at 6:50am
I tried this and it works!!!! Only thing that I did different after the first time of experiencing a little crunchiness to my first half-batch was to make a simple syrup by boiling the sugar and water until it fully dissolved and then I followed the directions to a "T". This is excellent - no health concerns at all and the taste is so good. THANKS to Lindakbh
dbcalgary 9/24/09 at 1:15pm
Question Ladies. Does it freeze well? Thankyou.
bfunk3143 7/30/10 at 9:51pm
how long does the keep?
bfunk3143 7/30/10 at 9:52pm
sorry needed to click the notify button - does this freeze or how long is it good in fridge?
Lindakbh 8/9/10 at 6:30am
This freezes very well! It will keep in the refrigerator for about a week. I'm not sure about the freezer- at least several months. When ready to use, just bring it to room temperature and then mix well. I've also started making the sugar mixture ahead of time and letting it come to room temperature first. The I let the butter soften and just start whipping the meringue when the butter is ready. That way I don't have to worry about the temperature so much.
sodagirl 8/16/10 at 7:59pm
This is really good. I am always worried about IMBC sitting out but this one I don't have to. It tastes awesome too. Can't wait to add my raspberry preserves to it, it is going to be great! Thank you for posting.
Rondascakes 3/17/11 at 10:23am
Can't wait to try this. I am still on the lookout for a good heat tolerant (June wedding, expecting 100+ heat) frosting, but at least I can feel safe using this MBC under a fondant.
leahcakes 4/29/11 at 6:40am
Does this icing crust?
specialtycakecreations 5/10/11 at 12:07pm
Since it is a meringue icing without shortening or icing sugar it does not crust. I am curious though, has anyone noted how much icing one recipe makes?
mkemmis 6/24/11 at 2:20pm
I love love love this recipe. I think it is very easy to make, and is my go to for fillings, and cupcakes. I still need the regular buttercream for cakes (need the crusting to make it smooth) but hope that I'll get good enough that I can use this more!! I never thought about making the syrup in advance and letting it come to room temp before using, I'm going to have to try that this weekend.
CakeManRan 6/24/12 at 2:42pm
I need smooth finish. I tried the cooking first then adding to whipped egg whites, but it didn't end up right. the second batch looked good but didn't go well after I refridgerated. I removed from fridge but within half hour or so it was soup. I need to ice my sons wedding cake and I don't want to use fondant. What did I do wrong?
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