Fluffy, light, billowing – yes, that sounds like a description of clouds. That’s how we would describe this versatile Swiss meringue! Use to top cakes, cupcakes and meringue pies, or bake alone to make crispy meringues.
Swiss meringue is a stable, fluffy frosting that requires few ingredients and a little patience, but results in something spectacular. It is reminiscent of a marshmallow with a spreadable consistency.
How to make Swiss meringue
Then simply beat this mixture in a stand mixer until it forms crisp white fluffy peaks. As long as the sugar is dissolved, it’s a pretty foolproof method!
If you want to flavor or color your meringueonce the meringue has reached a medium-soft peak, add vanilla (or other flavoring extracts) or a few drops of food coloring or gel, then continue beating.
Ways to use Swiss meringue
I love Swiss meringue for its versatility. It can be used to glaze a cake (like this one) and it frosts nicely too. You can bake them yourself to make crispy meringues, use them to top a lemon tart and then crumble the edges, or whip them with softened butter for the silkiest (and IMO best) buttercream.
When used alone as a icing, it’s light and marshmallow-like, making it a great choice when you don’t want something too heavy – like for a picnic or cookout on a hot summer’s day. Swiss meringue is also very stable and holds up well even in warm weather.
Make Swiss Meringue the day you want to use it
For maximum fluffiness and marshmallow-ness, I make my Swiss meringue the same day I plan to frost and serve my cake. Once refrigerated or frozen, it loses its fluff and becomes soupy, so it’s best not to prepare or store ahead of time.
This means you can assemble and glaze your cake or cupcakes the night before and refrigerate overnight. I find the frosting holds up pretty well this way, although it loses a little bit of density and can get foamier than marshmallow.
This recipe is enough to glaze a 3-tier naked cake (as in, just the filling and top, no sides) or about a dozen cupcakes. Double the recipe if you plan to fill and glaze a layered cake.
Use Swiss meringue with any of these recipes
- Red, white and blue layered cake
- Vanilla Buttermilk Pie
- Double Chocolate Cupcakes
- Three-layer white cake with orange curd filling
- Coconut cake with lemon curd
How to make Swiss meringue
ingredients
-
4 large egg whites
-
1 cup (198 g) sugar
-
pinch of kosher salt
-
2 teaspoons vanilla extract
special equipment
-
blender
method
-
Combine protein through salt:
In the bowl of a stand mixer, combine egg whites, sugar, and salt.
-
Dissolve the sugar in the egg white:
Bring a pot with a few inches of water to a simmer. Place the mixing bowl over the simmering water, making sure the water doesn’t touch the bottom of the bowl.
Stir the mixture continuously but gently, until the egg whites are very warm to the touch and the sugar has dissolved, about 4 minutes. Test this by dipping a finger in the mixture and rubbing between your fingers – the mixture should be free of sugar granules and very warm to the touch.
-
Beat the meringue:
In the bowl of a stand mixer fitted with the whisk attachment, beat the meringue on medium-low speed until fluffy, about 2 minutes.
Gradually increase the speed, beating until you get a stiff peak that gives only slightly when you lift the whisk and the bottom and sides of the bowl are no longer warm to the touch, about 4 minutes. Add the vanilla extract and beat for a few seconds to mix it in.
-
How to use your Swiss meringue:
Swiss meringue is best when used immediately and served the same day. Do not refrigerate it in bulk, otherwise it will lose its lightness and become whiny.
However, you can freeze your cake or cupcakes and refrigerate overnight if needed. The next day the meringue is less airy but still fine.
