Swiss Meringue Frosting
This silky Swiss meringue frosting is the bakery secret behind perfectly glossy, cloud-like cakes. Gently heating egg whites and sugar over a double boiler before whipping to stiff peaks creates a stable, dairy-free frosting that holds its shape beautifully. Versatile and elegant, it pairs with virtually any cake or cupcake flavor.
🛒 Ingredients
4 servings
- 1 cup (240 ml) egg whites (about 6–8 large eggs)
- 2 cups (400 g) granulated white sugar
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
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Directions
- 1
Combine egg whites and sugar in a heatproof bowl. Whisk together until evenly blended.
- 2
Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Heat, stirring constantly, for 8–10 minutes until the mixture reaches 160 °F (70 °C) and all sugar crystals have fully dissolved.
- 3
Remove from heat and immediately transfer to a stand mixer or use a hand mixer. Beat on high speed for 10–12 minutes, adding the vanilla extract halfway through, until the frosting is thick, glossy, firm, and cooled to room temperature.
- 4
Use immediately to frost cakes or cupcakes with a palette knife, or pipe decorative swirls and rosettes with a pastry bag.
💡 Chef's Tip
Ensure your bowl and beaters are completely grease-free — even a trace of fat will prevent the meringue from setting. For a toasted marshmallow effect, briefly torch the finished frosting with a kitchen blowtorch.
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