The secret to the wonderful flavor and bouquet of this frosting is in the rose water used to make the candy syrup. The boiling hot syrup cooks the whites so that you don’t have to risk food-borne illness as a result of raw eggs.


  • 6 large egg whites
  • 1 pinch salt
  • 1/4 tsp cream of tarter
  • 3/4 cup rose water *
  • 1 1/2 cups sugar
  • 3 drops red food coloring (optional)

(* Rather than spend a lot of money on a very small amount of rose water, I’ve found it works equally well to buy dried castillian rose blossoms– cooking variety available in your ethnic foods isle– and to set them to steep in boiling water, and hour before you plan to make your frosting. For 3/4 cup of water, I used a small handful of roses, lightly crushed. The result was excellent!)

Beat the egg whites, salt, and cream of tarter in a large bowl, until the whites hold soft peaks. Set aside for later.

In a small saucepan, combine the rosewater and the sugar. Boil over medium-high heat until a candy thermometer in the mixture reads 240 degrees, or “soft ball” stage. Remove the mixture from the heat, and slowly add to the egg whites in a thin stream. (You can have your mixer on the lowest setting for this stage. Be careful though! Hot liquids have a tendancy to leap from electric mixers, and candy-syrup sticks and burns like liquid napalm.) Once all of the syrup is added, beat the mixture on high until it is stiff, roughly 6 minutes. Last of all, add the red food coloring and mix until the frosting takes on a soft pink color. Let cool for a few moments, then frost your cake with abandon!

Enjoy on cake, strawberries, or just off the spatula from the mixer.