This frosting is made the same way you would if you were tempering chocolate. That is, a metal bowl set over a saucepan with simmering water in it. It shouldn’t touch the bowl.
- 3 large egg whites
- 3/4 cup sugar
- 1/3 cup water
- pinch of salt
Over medium heat and the water simmering, stir all the ingredients until the sugar is dissolved (or if you have an instant read thermometer-150 degrees).
Now transfer this to a large mixing bowl and on medium high speed, beat until glossy, thick peaks form (about 3 minutes) and do not overbeat.
Reduce the heat and add whatever flavouring or food colour you want, beating only to combine well.
Use immediately. Oh, by the way, this will make 5 cups so you can fill and frost your cake(s).