Marshmallow Italian Meringue – “Super Cake” Frosting Replica


In Puerto Rico, there is a little shop called “Super Cake”. They are famous for their meringue frosted cakes, filled with pineapple compote. Many family birthday traditions are celebrated with a “Super Cake” Cake. Especially in my family, that has passed down from generation to generation.

Since moving from PR, I have been experimenting with replicating their delectable frosting. And after many attempts, I have finally hit the taste spot on. This light, and airy marshmallow meringue is perfect to accompany any cake.

There is now no need for my family to wait until our next trip to PR for them to taste a “Super Cake” cake.


See a Step – By – Step Video on how to make this recipe

Marshmallow Italian Meringue - "Super Cake" Frosting Replica

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 2 qt


  • 1/2 cup water
  • 2 cups granulated sugar
  • 8 oz egg whites (approx 6 - 8 eggs)
  • 1/4 tsp salt
  • 3 tbs meringue powder
  • 1 tsp flavor of your choice


  • Make sure that all utensils are grease free and dry
  • Add the egg whites, meringue power, and salt into the mixer bowl and place on the stand mixer that has been fitted with the whisk attachment
  • In a saucepan, heat the sugar and water until the sugar has dissolved and the mixture starts to boil
  • Use a candy thermometer to measure the temperature of the sugar/water syrup mixture
  • When the thermometer reads 220 degree, begin to whip the egg whites. Make sure the egg whites form soft peaks before adding the syrup
  • Once the sugar/water syrup reaches 245 degrees, remove from the heat and slowly pour into the egg whites in a slow steady stream.
  • Continue to mix on high speed (#10 on Kitchen Aid Mixer) until the bowl is cool to the touch and the meringue forms stiff peaks.
  • Add the flavor of your choice and continue to mix until smooth and glossy.


Avoid pouring the sugar/water syrup on the whisk or the bowl.

By: Chrysty


  1. Hi have a question how many sugar go in the pot en how many sugar go in the egg white. Thank You

    • Thanks for asking. 2 cups of granulated sugar go into the pot and 1/4 cup of sugar goes into the egg whites.

    • Hi Leonor,

      One way I am able to get this frosting super smooth, is by taking a metal offset spatula and heating it while boiled water, drying the spatula, and quickly passing it around the frosting before it cools. The heat and the metal , help make the frosting glide creating a smooth texture. Let me know how this works out for you.

  2. Do you know by any chance how to make the merengues they sell in their shop? The ones that have the soft frosting like center. I moved and I can’t get them anywhere else and all the recipes I find make the hard dried out crispy merengues which is not what I’m looking for. Please let me know if you have any ideas for this. Thank you!

    • Hi Heather.

      I know exactly what you are talking about. I will experiment with recipes to see which one closest resembles the “merenguitos” that they sell.

  3. I do not see any additional sugar in the ingredients to be added to the egg whites on your response to Michelle. I made this last night- and I made according to ingredients and instructions above. I added another tsp of vanilla as I did not think I had enough. Should I have added sugar to the egg whites as I was beating them?

  4. Update- I love- love this recipe! I used leftover icing and baked little suspiros with it

    • It is not made with actual marshmallows, rather it has a marshmallow flavor to it.

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