Print This Recipe

Print
Brown Sugar Swiss Meringue Buttercream

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.

Martha Stewart Living, November 2007 http://www.marthastewart.com/326515/brown-sugar-swiss-meringue-buttercream
3.52
Rated
70.4100(25)25
  • Yield Makes about 5 cups

Ingredients

    • 5 large egg whites
    • 1 2/3 cups packed dark-brown sugar
    • 1/4 teaspoon salt
    • 4 sticks (2 cups) unsalted butter, room temperature

Directions

  1. 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.
  2. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.