Best Brown Sugar Swiss Meringue Buttercream Recipes

Brown Sugar Swiss Meringue Buttercream image

Provided by Martha Stewart

Yield Makes about 5 cups

Number Of Ingredients 4

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

Steps:

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.

BROWN SUGAR AND CINNAMON SWISS MERINGUE BUTTERCREAM image

Yield 4 cups

Number Of Ingredients 6

5 large egg whites
1-1/4 cup light brown sugar
1-1/2 cups unsalted butter, softened and cut into cubes
1 tsp pure vanilla extract
1 tsp cinnamon liqueur (such as Goldschlager)
pinch of salt

Steps:

Add egg whites and brown sugar to mixer bowl and simmer over a pot of hot water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot, about 5 minutes if you used room temperature egg whites. About 8 if they were cold. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl is no longer hot (this can take up to 10 minutes or so). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated and mix until it has reached a silky smooth texture (if it curdles, keep mixing on medium-low and it will come back to smooth). Add vanilla, salt and cinnamon liqueur, continuing to beat on low speed until well combined.

BROWN SUGAR SWISS MERINGUE BUTTERCREAM image

Categories Apple

Number Of Ingredients 4

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

Steps:

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.