Perfect Swiss Meringue Frosting
This silky, glossy Swiss meringue frosting is the ultimate finishing touch for cakes, pies, and layered desserts. It holds its shape beautifully at room temperature without melting, making it ideal for piping intricate decorations or spreading in smooth, elegant layers. Ready in just 15 minutes with only a handful of ingredients!
🛒 Ingredients
1 servings
- 4 large egg whites (approx. ½ cup / 120 ml)
- 1 cup (240 ml) granulated sugar (double the volume of the egg whites)
- 1 pinch of fine salt
- ½ teaspoon vanilla extract (optional)
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Directions
- 1
Measure the egg whites in a liquid measuring cup and note the exact volume.
- 2
Combine egg whites and sugar (twice the volume of the whites) in a heatproof mixing bowl.
- 3
Set the bowl over a saucepan of barely simmering water (double boiler) and heat over low heat, stirring constantly, until the mixture is warm to the touch and the sugar has fully dissolved — about 140 °F (60 °C).
- 4
Remove from heat, add the pinch of salt and vanilla extract if using.
- 5
Beat on high speed with a hand or stand mixer for 8 to 10 minutes until the meringue is stiff, glossy, and cooled to room temperature.
- 6
Use immediately to frost cakes, pipe onto tarts, or decorate pavlovas — this frosting pipes beautifully and stays firm.
💡 Chef's Tip
To check the sugar is fully dissolved, rub a small amount between your fingers — it should feel completely smooth with no grittiness. This frosting can also be lightly toasted with a kitchen torch for a stunning golden finish.
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