I have made ice cream cakes and cupcakes before, but I needed to share this on here to show what I just learned. Even though it’s past summer and you might not care about ice cream anymore. Even if you never considered making ice cream cakes before. I am here to tell you that they are fairly easy, and definitely easier than making a layer cake. Both the decorating and the making parts.
If you’ve been visiting this week, then you would know what was coming today! The topping for the ice cream cake! But, as with the other recipes, you can just use this meringue to go with any other recipe you want. You could make a lemon meringue pie, make a different ice cream cake, use it to top a regular cake, make a tart…lots of possibilities! The recipe is straight out of the Bi-Rite Creamery cookbook. In case you are worried about using lots of egg whites for this (something than turned me off before from making certain recipes), I can tell you that it pairs perfectly with most ice cream recipes, which is the main reason I wanted to make this over a different frosting. Meringue needs 4 egg whites, and the buttermilk ice cream I paired it with (much like other ice creams I make) uses 4 egg yolks. Yay! Meringue also works really well for ice cream cakes because it stays fluffy and soft in the freezer. This particular meringue is not too sweet like some, so it is almost like a whipped cream topping, but healthier. Before you make the meringue, though, you will want to assemble the cake, so I will provide those directions first.