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Supreme Wedding Cake Frosting


  • 2 cups sugar
  • 2/3 cup water
  • 6 egg whites
  • pinch of salt
  • 1/4 teaspoon cream of tartar
  • 5 sticks unsalted butter at room temperature
  • 1 Tablespoon pure vanilla extract


Dissolve sugar in water in a heavy sauce­pan.

Bring to a boil without stirring. Cover and let boil for 3 minutes until no sugar crystals remain.

Uncover and con­tinue boiling until syrup reaches soft ball stage, 240 degrees.

While sugar syrup is cooking, beat egg whites and cream of tartar in a mixer, using a wire whip until very stiff peaks form.

When 240 degrees is reached, pour 1/4 cup of the syrup into the stiffly beaten egg whites, drop by drop, beating at high speed.

Gradually add the rest of the syrup in a fine stream and beat until cool, 7 to 10 minutes.

In a separate bowl, cream butter until fluffy.

When meringue mixture is cool, add the softened butter, 3 Tablespoons at a time. Beat well.

Frosting should get thick and creamy with the addition of the butter.

Meringue must be cool or frost­ing will remain thin. If this happens, stir over ice until it thickens.

Beat in vanilla. Frosting is now ready to use.

Do not refrigerate.

Keep cool over a bowl of ice water.

Frost and decorate.

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