Italian Meringue Frosting Ghosts

Halloween is almost here and I have one more quick tip and recipe for you! One of my favorite types of frosting is Italian Meringue Frosting. It is light and super fluffy and reminds me of marshmallows. An added plus of this type of frosting is that you can also take a hand torch and toast it for an added twist. You can use it in so many different ways but one of my favorite ways is to pipe the meringue into ghosts on top of a cake or for cupcakes.

Italian Meringue Frosting Ghosts | Country Girl Gourmet

Meringue may sound difficult but it is rather simple. The first step is getting out your eggs and separating them.  Cold eggs are easier to separate so separate the yolks from whites and then allow the white’s to become room temperature. A room temperature egg whites whip up more easily for a beautiful meringue. While your whites are coming to a room temperature it is the perfect time to cook your sugar syrup. Combine your sugar, water, and cream of tarter together and cook on medium- high heat until the sugar is dissolved and the sugar mixture is bubbly and getting happy.  Now is the time to start your meringue. Add your egg whites to the bowl of your mixer and whip the egg whites and vanilla to soft peaks. Finally slowly add the sugar mixture while whipping constantly until stiff peaks form. This should take about 7 to 10 minutes.

Fill your piping bag with frosting, snip off the end (no tip is required!) and pipe little ghost like shapes. When you are done take black food coloring and fine paint brush and paint on faces and voila you have a an easy to make cake that looks like it took you hours to make! If you need a last minute Halloween dessert this is the one for you! Just remember this frosting for other sweet treats you make. This frosting is perfect for making things like smores and lemon meringue cupcakes.

What treats are you making for Halloween? 

Italian Meringue Frosting Ghosts
  • 1 cup white sugar
  • ⅓ cup water
  • ¼ teaspoon cream of tartar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
  2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Recipe from


Great Grandma Freda’s Apple Cake

After my grandma passed this summer  I took her cookbooks so I could type up her recipes and my hope is to create a family cookbook.When I saw this recipe for Apple Cake it caught my eye and now that it is apple picking season what better time to bake it up!

Start with some nice baking apples. These are Gala’s. Granny Smiths would work well also. You want a nice baking apple.

Now Chop them up
IMG_4251Set these and the chopped pecans aside. I used already chopped pecans. I am thankful for that option. I remember picking pecans for my great grandparents as a kid and cracking them. It is a ton of work.

Next we make the wet ingredients nice and fluffy.
IMG_4254Then add the dry ingredients.

IMG_4255I did reduce the salt to 1/2 tsp and upped the cinnamon to 2 tsp.

Mix it up until it looks a little something like this:
IMG_4257and then add apples and pecans.

Add it to a bundt pan
IMG_4261and bake for 1.5 hours at 300 degrees.

Then enjoy!

IMG_0224We topped it off with a yummy caramel sauce and it was delicious!

I hope you like it!

Apple Cake

3 cups apples, peeled and chopped

1 cup pecans, chopped

3 cups flour

1t nutmeg

1t cinnamon

1t baking soda

1t salt

1 1/3 cup Wesson oil

3T vanilla

2 cups granulated sugar

3 eggs

Preheat oven to 300*

1. Peel and chop apples and nuts – set aside

2. Beat oil, sugar, eggs and vanilla until creamy

3. Add all the other ingredients and put in 10″ tube pan

4. Bake for 1.5 hours