Learn how to whip up a delicious Swiss meringue frosting at home with ease. This simple recipe is ideal for frosting cakes, decorating cupcakes, and topping fruit tarts. With its smooth, fluffy texture, this frosting adds the perfect touch to any dessert.
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Swiss meringue frosting is a delicious, versatile choice loved for its light, firm texture and delicate sweetness. It's perfect for decorating cakes, topping tarts, or even making crisp meringue treats.
This frosting is incredibly easy to make with just two simple ingredients: egg whites and sugar. Thanks to the gentle heating of the egg whites in a bain-marie, the frosting becomes stable and perfect for all your baking needs.
It's also a popular base for making rich and smooth Swiss meringue buttercream by adding unsalted butter, resulting in a silky, velvety frosting that's perfect for decorating layer cakes.
Swiss meringue frosting is easy to flavor with extracts like vanilla, lemon, or almond, making it highly versatile. It’s perfect for enhancing a lemon meringue tart, as a topping on cupcakes, or as a light and elegant filling for a layer cake.
Why you'll love this recipe
Ingredients You Need
You need these ingredients to make this easy Swiss meringue frosting:
- Egg Whites: Use fresh and raw egg whites for the best texture.
- Sugar: Opt for fine granulated sugar; it dissolves more quickly.
- Vanilla and Salt: Use pure vanilla extract or vanilla bean seeds. A pinch of salt is optional but enhances the flavors.
How To Make Swiss Meringue Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place the egg whites and granulated sugar in a heatproof bowl or in the large mixing bowl of a stand mixer.
Step 2: Cook the mixture over a double boiler, whisking constantly, until the sugar is fully dissolved.
Step 3: Transfer the cooked egg whites to the bowl of an electric mixer or a stand mixer fitted with the whisk attachment. Whisk for about 10 minutes until the meringue is firm and glossy and stiff peaks form.
Step 4: Add the vanilla and salt, then whisk again to incorporate. Use Swiss meringue immediately to fill or decorate your cakes.
How to use this frosting
- Tart Decoration: Top lemon tarts or fruit tarts with a layer of Swiss meringue, then lightly torch it for a golden finish.
- Crispy Meringues: Shape small meringues and slowly bake them to create crisp decorations, perfect for yule logs.
- Pavlova: Use the meringue as a base for a pavlova, garnished with whipped cream and fresh fruits like berries.
- Cake Filling: Spread it on cakes for an elegant finish, or pipe it into roses for decoration.
- Macarons: Incorporate it into macarons for a light, airy texture.
- Floating Islands: Shape quenelles and poach in sweet milk for a classic floating islands dessert.
- Vacherin: Layer meringue disks with ice cream or cream for a vacherin.
- Cupcakes: Pipe it onto cupcakes and lightly torch the top.
- Mousse: Mix with fruit purée or melted chocolate for a light mousse.
- Meringue-topped Cookies: Spread a thin layer of meringue on cookies before baking for a crunchy treat.
Tips for best results
Storage instructions
Refrigeration: Swiss meringue can be stored in an airtight container in the refrigerator for up to 3 days. Re-whip it lightly before use.
Freezing: It is not recommended to freeze Swiss meringue, as it loses its smooth and airy texture upon thawing.
Variations & Substitutions
Recipe Questions
What makes Swiss meringue different from French meringue or Italian meringue?
Swiss meringue is made by gently heating egg whites and sugar over a double boiler before whipping, which gives it a smooth, stable texture ideal for frosting and decorating.
Can I freeze Swiss meringue?
Freezing is not recommended, as it can affect the texture, making it less smooth and airy.
Why can't powdered sugar be used for Swiss meringue?
Powdered sugar contains cornstarch, which can make the meringue grainy and less smooth. Swiss meringue requires the sugar to dissolve completely in the egg whites during the heating process, which is easier to achieve with granulated sugar. Powdered sugar doesn't dissolve as well, which affects the texture.
Why isn't my Swiss meringue whipping up properly?
Make sure your bowl and utensils are completely clean and free of grease. The eggs should be at room temperature, and the mixture needs to be properly heated over a double boiler before whipping.
Why is my Swiss meringue grainy?
Grainy meringue happens if the sugar granules hasn't fully dissolved. Ensure you heat the egg white and sugar mixture thoroughly over the double boiler until all sugar grains are completely melted.
How can I flavor Swiss meringue?
You can easily flavor Swiss meringue with extracts, cocoa powder, fruit purée, or even instant coffee.
Why isn’t my Swiss meringue firm?
Ensure the sugar is fully dissolved and the meringue is whipped to stiff peaks. Using fresh egg whites also helps achieve the best results.
Is Swiss meringue safe to eat?
Yes, the gentle heating process pasteurizes the egg whites, making it safe to eat.
More Frosting Recipes
I hope you love this easy Swiss meringue frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Swiss Meringue Frosting
- Total Time: 15 minutes
- Yield: 12 parts
Description
Delicious Swiss Meringue, Perfect for Baking (enough to decorate a 10-inch tart, a 6-inch layer cake, or top 12 cupcakes)
Ingredients
- 4 egg whites
- 200 g (1 cup) granulated sugar
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
- Place the sugar and egg whites in a large heatproof bowl and set it over a saucepan with simmering water over medium heat.
- Cook the mixture in a double boiler for about 4 minutes, whisking constantly until it reaches 130°F (55°C).
- Transfer the mixture to a stand mixer bowl and whisk on high speed for 7 to 10 minutes until the meringue is white, glossy, and firm.
- Add the vanilla and salt, and mix for another minute.
- Use the Swiss meringue immediately to fill or decorate your cakes.
Notes
Storage: Use Swiss meringue immediately to decorate your cakes. Cakes with meringue can be stored in the fridge for up to 3 days.
Tips and Tricks:
- Heat the egg whites and sugar in a double boiler until the sugar is fully dissolved.
- Whisk constantly while heating to prevent the eggs from cooking.
- Beat until the meringue is glossy and forms stiff peaks, then use it right away.
- Avoid refrigerating the meringue alone, as it can affect the texture and make it difficult to work with.
- Prep Time: 15 minutes
- Category: frosting, fillings
- Cuisine: Swiss
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