Cooked Egg White Frosting for Cake
Delicious, sweet, and one of the best frostings for decorating cakes and pastries! Cooked Egg White Frosting for Cake is loved by pastry chefs around the world. I love it because it holds its shape beautifully on desserts. It is not difficult to make and is suitable even for beginners.
Updated : 07 May, 2026
Easy
About 30 min.
Ingredients
3
Egg whites
90 milliliters
Water
240 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cooked egg white frosting? First measure the exact amount of sugar and water. I use large eggs. Carefully separate the whites from the yolks so that not even a drop of yolk gets into the whites, otherwise they will whip poorly. For this frosting it is important to whip the whites well and cook the syrup correctly. Syrup that is too thin and poorly whipped whites will make the frosting runny.
Step 2
The frosting needs to be cooked with boiling syrup. To do this, pour the water into a small saucepan and add the sugar. Put it on the heat and bring it to a boil.
Step 3
At the same time, pour the egg whites into a mixing bowl and turn the mixer to maximum speed.
Step 4
Whip the whites for several minutes until you get a stable, fluffy mass.
Step 5
Cook the syrup to 120°C (248°F). If you do not have a kitchen thermometer, drip a drop of the sugar syrup into cold water. If you can roll that drop into a ball, the syrup is ready. If not, cook it longer. If you want to add a slight tang to the finished frosting, add a couple of pinches of citric acid to the syrup. It will soften the sweetness of the frosting a little.
Step 6
Then, without stopping the mixer, pour the boiling syrup into the whites in a thin stream and continue whipping the frosting for a few more minutes so it cools slightly. This way the whites will be cooked by the syrup and thermally processed. As you whip, the frosting will become very stable and glossy.
Step 7
The finished frosting holds its shape perfectly, and you can use it to make all kinds of decorations for cakes. For this you will need different piping tips.
Step 8
The frosting can be colored with food coloring and used to make flowers or leaves.
Step 9
You can decorate a cake with small rosettes.
Step 10
This frosting is excellent for decorating cakes with shaped decorations. It can also be used for filling puff pastry horns or shortcrust tartlets. This amount of frosting is enough to decorate a cake weighing about 2 kilograms, about 4.4 pounds. If you need more or less frosting, simply change the proportions. The finished frosting should be used immediately after making it. If it sits, it will thicken and become inconvenient to work with. Enjoy cooking!
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