Swiss Meringue Buttercream with a Brown Sugar Twist

By Sugar Spun Run · 40 min

Ingredients

Instructions

1. In the clean, dry bowl of a stand mixer, whisk the egg whites, brown sugar and salt until well combined. Set aside.
2. Fill a medium saucepan with about 4 cm (1 ½ in) of water and bring to a simmer over medium-low heat.
3. Set the mixer bowl over the simmering water without letting the bottom touch the water. Whisk constantly until the sugar dissolves and the mixture reaches 70°C (160°F). This can take about 10 minutes or longer. To check, rub a drizzle of the cooled syrup between your fingers; it should feel smooth, not gritty.
4. Remove the bowl from the water, dry the bottom, and fit it to the stand mixer with the whisk attachment.
5. Whip the syrup on medium to medium-high speed until stiff, glossy, opaque peaks form that hold their shape when the whisk is turned upside down. This can take 10 minutes or more.
6. Let the meringue cool completely until the base of the bowl no longer feels warm.
7. Switch to the paddle attachment on medium speed. Add the butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. If it looks curdled, keep mixing.
8. When all the butter is in and the mixture is smooth, scrape down the sides, increase to medium-high and beat until smooth and thick.
9. Beat in the vanilla extract until combined, then use the frosting immediately.

Summarized from Sugar Spun Run's video. Watch it for the details.

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