Caramelized Swiss Meringue Frosting

Swiss meringue buttercream, produced with whipped egg whites, 

 is airier and more stable than American buttercream , yet its texture is unmatched. 

Smoothly spread this silky frosting on layer cakes, sheet cakes, and cupcakes.

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Whisk egg whites and sugar over a double boiler till 140° to produce Swiss meringue buttercream.

Rub egg whites between your fingers—ready ones shouldn't have sugar grains.

After frothing the egg whites in a stand mixer, add the butter and flavorings.

 Chill the bowl for 15 minutes, then whip.

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