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Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
1 1/4 cups sugar
1/3 cup water
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) cold unsalted butter, cut into small pieces
Gallery
Recipe Summary
Yield: Makes 3 cups
Gallery
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 1 1/4 cups sugar
- 1/3 cup water
- 5 large egg whites
- Pinch of cream of tartar
- 1 pound (4 sticks) cold unsalted butter, cut into small pieces
Directions
In a small saucepan over medium heat, bring the sugar and water to a boil. Continue to boil until syrup reaches the soft-ball stage, 238 degrees on a candy thermometer.
Meanwhile, beat the egg whites until foamy. Add the cream of tartar and beat until stiff but not dry.
With the mixer running, pour the syrup into the egg whites in a thin stream and beat for 3 minutes. Beat the butter into the whites. Beat for 3 to 5 minutes until smooth and spreadable. If the icing “curdles,” don’t panic: keep beating and it will combine. If it sits for a while, beat it on low speed to smooth it out.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Meringue Buttercream Frosting for Dotted Swiss Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Meringue Buttercream Frosting for Dotted Swiss Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
