Brown Sugar And Cinnamon Swiss Meringue Buttercream Food

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

Brown Sugar Swiss Meringue Buttercream image

This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Yield Makes about 5 cups

Number Of Ingredients 4

Ingredients

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.

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Bring two inches of water to a simmer over medium-high heat. Once it's simmering, reduce the heat to medium-low.
Place your egg whites and brown sugar together in the metal bowl of your stand mixer and whisk to combine.
Place the bowl on top of the simmering water and whisk continuously until the grains of sugar are dissolved. Don't walk away or you could accidentally cook your eggs.
Once you cannot feel any grains of sugar, take the egg mixture off the heat and attach it to your stand mixer with the whisk attachment. Turn the mixer onto high and let your eggs whip until you reach stiff STIFF peaks. Stiff peaks is when the meringue stands straight up from the whisk. This can take 5-15 minutes depending on the strength of your mixer.

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