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Piping Techniques

Pastel Meringue Pops Whipped Cream Frosting
 Meringue Topping (for tarts) Italian Meringue Buttercream
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Pastel Meringue Pops

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Difficulty
Easy
Prep time
30 minutes
Total time
3 hours
Yield
40 meringue pops

Ingredients

  • 4 egg whites
  • ¼ tsp cream of tartar
  • 1 cup granulated sugar
  • Food coloring (pastel blue, green, orange, and pink)

Instructions

  1. Preheat oven to 225F and line a large cookie sheet with parchment paper. Set aside.
  2. Using an electric mixer, whip egg whites and cream of tartar until foamy.
  3. On high speed, add in the sugar 1 tbsp at a time. Beat until the meringue is smooth, glossy, and is holding a stiff peak.
  4. In 4 separate bowls. Dye ¼ of the meringue with each food color and transfer dyed meringue into separate piping bags.
  5. Onto a sheet of plastic wrap, pipe one log of each color side by side. Then roll the plastic wrap into a tight log, twisting the ends to seal. Snip off one end of the log to reveal the meringue and place into a new piping bag fitted with an open star tip.
  6. Pipe meringues onto cake pop sticks and carefully lay them on the parchment lined baking sheet.
  7. Bake the meringue pops for 2 hours. With the oven off, leave the door closed for another 1-2 hours to allow the meringues to dehydrate completely.
  8. Peel the meringue pops off the parchment paper and enjoy!
2/4

Whipped Cream Frosting

Difficulty
Easy
Prep time
10 minutes
Total time
10 minutes
Yield
Frost and decorate up to one 8” cake

Ingredients

  • 2 cups heavy whipping cream
  • ¾ cup sifted powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. ​​Using both a chilled bowl and chilled beaters, and beat the cream until frothy.
  2. Gradually add the icing sugar and vanilla while beating.
  3. Whip until light and a thick enough consistency to spread as an icing. Be careful not to over whip as the cream will begin to separate.
  4. Use immediately.
3/4

Meringue Topping (for tarts)

Difficulty
Medium
Prep time
10 minutes
Total time
25 minutes
Yield
Frost (6) 4” tarts or one 9” tart

Ingredients

  • 3 egg whites
  • ¾ cup granulated sugar
  • ¼ cup water

Instructions

  1. In a small saucepot, combine sugar and water and begin heating.
  2. Meanwhile, begin whipping the egg whites in a stand mixer until frothy.
  3. Heat the sugar water mixture to 235F and remove from the stove.
  4. Increase the mixer speed to high, and slowly stream the hot sugar syrup into the egg whites. Carefully pour along the side of the mixing bowl to prevent the sugar syrup from splattering off the whisk.
  5. Continue whipping until the meringue is smooth, glossy, and reaches stiff peaks. Your meringue is ready when the side of the bowl is cool to the touch.
  6. Use immediately.
4/4

Italian Meringue Buttercream

Difficulty
Medium
Prep time
10 minutes
Total time
25 minutes
Yield
Frost and decorate up to one 8” cake

Ingredients

  • 4 egg whites
  • 1 cup granulated sugar
  • ¼ cup water
  • 2 ¾ cup unsalted butter, room temperature

Instructions

  1. In a small saucepot, combine sugar and water and begin heating.
  2. Meanwhile, begin whipping the egg whites in a stand mixer until frothy.
  3. Heat the sugar water mixture to 235F and remove from the stove.
  4. Increase the mixer speed to high, and slowly stream the hot sugar syrup into the egg whites. Carefully pour along the side of the mixing bowl to prevent the sugar syrup from splattering off the whisk.
  5. Continue whipping until the meringue is smooth, glossy, and reaches stiff peaks.
  6. When the stand mixer bowl feels cool to the touch add the butter in 2 tbsp at a time. Keep whipping until buttercream looks fluffy and white.