Brown Sugar Swiss Meringue Buttercream
This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.
- Yield: Makes about 5 cups
Photography: Maura McEvoy
Source: Martha Stewart Living, November 2007
- 5 large egg whites
- 1 2/3 cups packed dark-brown sugar
- 1/4 teaspoon salt
- 4 sticks (2 cups) unsalted butter, room temperature
Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.