Swiss Meringue Frosting

When I saw Jennifer Shae of Trophy Cupcakes use this Swiss Meringue on her S’more Cupcakes on Martha Stewart, I wasn’t taking any issue that she called this “Marshmallow Frosting.” I was more interested that it toasted so beautifully and tastes soooo good!

S'more Cupcakes with Swiss Meringue Frosting

S’more Cupcakes with Swiss Meringue Frosting

It’s almost like marshmallow, after all – about the only difference is there’s no gelatin and cornstarch. And not to sound un-American, but I’m not super wild about Marshmallows, anyway. Well, except for maybe in hot chocolate and S’mores….

And speaking of S’mores, this is just the perfect amount to frost my S’more’s cupcakes, very generously, so thank you Jennifer, and thank you, Martha! I love this gorgeous, billowy Swiss Meringue on my S’more Cupcakes!

Swiss Meringue Frosting

Swiss Meringue Frosting

Swiss Meringue Frosting

  • Servings: 30 cupcakes
  • Difficulty: medium
  • Print

    • 8 large egg whites
    • 2 cups sugar
    • 1/2 teaspoon cream of tartar
    • 2 teaspoons pure vanilla extract

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 7 to 8 minutes. Temperature should reach 160 degrees.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Note: This nearly filled the large bowl of my Kitchen Aid mixer and I did stop when nearly done and give it a few minutes rest to cool the mixer and the frosting when it seemed to struggle to get to the stiff peak stage.

from the kitchen of,  from Jennifer Shae, via Martha Stewart


Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this week is Fiesta Friday 127, hosted by Suzanne @ apuginthekitchen and Jess @ Cooking Is My stop by and party!

19 thoughts on “Swiss Meringue Frosting

  1. Very nice! I’ll have to save this recipe to try later for myself.Thank you for bringing it to the party; Happy FF weekend 🙂

  2. I am a meringue frosting convert. It has just been in the last year or so that I tried them and I love them. I have never made one this way though. I usually do the hot syrup into the whipped whites method. I’ll have to give this recipe a try! I hope you had a great 4th… now I am headed over to check out the cupcakes. Your picture in my bloglovin’ feed looked amazing!

    • I’ve only ever done the regular (French) meringues but always wanted to try either the Swiss or Italian versions. My only problem is getting the syrup etc to the right temperature. I really need a better thermometer.

    • Thanks Carlee! Those meringue frostings are fun – what I like about this one is that I know the whites are cooked and safe. It sure gave my kitchenaide a workout!! I keep forgetting about my bloglovin’ and I’ve afraid I’ve neglected it!

  3. Beautiful frosting. I’m very tempted to try it as I have exactly 8 egg whites in my freezer right now. Then I’d have to figure out what to use it on if it worked. 🙂

    I was going to make an angel food cake recipe but it just hasn’t happened.

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