Cooking, Clicks & Canines Food, dogs and the life in between
New here? Start here
Explore CCC

Cook · Recipe

Swiss Meringue Frosting

A glossy marshmallow-like frosting made by heating egg whites and sugar before whipping to stiff peaks.

By Gary Burfield-Wallis First published Updated
Food connected with Swiss Meringue Frosting

At a glance

Recipe summary

Prep
10 min
Cook
10 min
Rest
5 min
Total
25 min
Serves
Enough for 12 cupcakes
Skill
Moderate

Swiss meringue is more stable and smoother than a raw French meringue because the whites and sugar are heated together before whipping.

What you need

Ingredients

Metric US Ingredient
2 large 2 large egg whites
100 g ½ cup granulated sugar
1.25 ml ¼ tsp cream of tartar Optional, for stability.
5 ml 1 tsp vanilla extract Or another flavouring.

How to make it

Method

  1. Put the egg whites, 100 g sugar and optional cream of tartar in a clean heatproof bowl.
  2. Set the bowl over a saucepan of barely simmering water, ensuring the base does not touch the water.
  3. Whisk constantly until the sugar has dissolved and the mixture reaches about 70°C / 160°F.
  4. Remove from the heat and whisk with an electric mixer for 5 to 7 minutes until the meringue is thick, glossy and forms stiff peaks.
  5. Whisk in the vanilla and continue until the bowl feels only slightly warm.
  6. Spread or pipe onto completely cooled cupcakes. Toast lightly with a kitchen blowtorch if desired.

Useful notes

Equipment

  • Heatproof mixing bowl
  • Saucepan
  • Balloon whisk
  • Electric mixer
  • Sugar thermometer recommended
  • Piping bag optional

Substitutions

  • Use lemon zest, coffee extract or another concentrated flavouring instead of vanilla.
  • Use pasteurised carton egg whites only if the packaging confirms they are suitable for whipping.

Allergen notes

  • Contains egg.

Storage

Use promptly for the best texture. Refrigerate frosted cakes for up to 2 days and bring them towards room temperature before serving. Do not leave egg-white frosting in a warm room for extended periods.

Tips

  • Keep the bowl and whisk free from grease.
  • Heat until the sugar is fully dissolved before whipping.
  • Do not use a grill to toast frosted cupcakes unless they can be watched continuously; a blowtorch gives better control.