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Martha Stewart's Brown Sugar Swiss Meringue Frosting

Bown Sugar Swiss Meringue Frosting by Martha Stewart
Makes about 5 cups

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

***Note~ This makes a lot of favorite...might want to cut the recipe in half

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. 
Happy Baking

This frosting melts in your mouth, this is by far my favorite frosting.  It goes perfect with this cake,

1 comment:

  1. Can't go wrong with Martha! Can't wait to this and other recipes out from her new book. Got it for my b-day!




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