Perfect Swiss Meringue is a silky, glossy, and smooth-textured meringue that pipes and decorates beautifully, and it tastes like the best homemade marshmallow in spreadable form.

A whisk full of Swiss meringue frosting.

Have you always thought of Swiss Meringue as taunting & intimidating to make?  Truth be told, it’s very easy to make, and when you realize the possibilities of what you can use it for, you’ll be making it often.

Meringue sometimes brings with it a bad reputation, and I believe that’s because so many people think of meringue in one form only…that high piled meringue on top of Grandma’s Meringue Pies.  I have found, especially with the younger generation, that whipped cream is favored over meringue on top of pies. With that being said, that is not the only way to eat meringue.  There are actually three types of meringue, Swiss, French, and Italian, and each of them can be made into different delectable sweets and desserts.

Today, we’ll talk about how to make perfect Swiss Meringue.  By itself, it tastes like the most delicious homemade marshmallow cream and it can also be turned into a delectable Swiss Meringue Buttercream by adding butter.  Today we’ll just stick to regular Swiss Meringue.

Swiss Meringue Easy Steps

Swiss Meringue is made by simply heating egg whites, sugar, a pinch of salt, and cream of tartar in a bowl over simmering water until the sugar has dissolved.  Then it’s simply a matter of whipping it a mixing bowl until it reaches stiff shiny peaks.  I’ll show you…

  1. Add the egg whites, sugar, salt and cream of tartar to a medium heatproof bowl, (or to the heatproof bowl of a stand mixer). Whisk to combine.
  2. Place bowl over a medium pan of simmering water. Make sure water does not touch the bottom of the bowl.
  3. Whisk egg white mixture constantly for up to 3-4 minutes until the sugar has completely dissolved. Check by rubbing a small amount of the mixture between two fingers. If it feels smooth and no longer grainy or gritty, it’s ready to be removed from the pan of water. Add the vanilla.
  4. Pour the mixture into the bowl of a stand mixer, if you don’t already have it in the mixer bowl. Whisk mixture on low speed for a few seconds, gradually increasing speed to high. Whisk until mixture becomes stiff, and looks glossy and satiny. Peaks should stand on their own.
The steps of making Swiss Meringue.
A bowl of swiss meringue.

Ways to use Swiss Meringue

Swiss Meringue can be used to…

  • Pipe on top of cupcakes
  • Frost cakes
  • Pile high on a pie then broil
  • Sandwich between cookies
  • Make a pavlova and fill with fresh fruit or a curd filling
  • Make S’mores
  • Make Swiss Meringe Buttercream
Swiss Meringue Frosting on top of a cupcake.

The possibilities are endless, and trust me your kids will love it on top of cupcakes!

You might also like…

Swiss Meringue Buttercream

S’mores Brownies   

Seven Minute Frosting

Print
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A whisk full of Swiss meringue frosting.

Perfect Swiss Meringue

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15
  • Yield: 2 cups 1x
  • Category: Frostings
  • Method: Cook
  • Cuisine: American

Description

Perfect Swiss Meringue is a silky, glossy, and smooth-textured meringue that pipes and decorates beautifully, and it tastes like the best homemade marshmallow in spreadable form.


Ingredients

Scale
  • 3 large egg whites, room temperature
  • 3/4 cups sugar
  • Pinch of salt
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Add the egg whites, sugar, salt and cream of tartar to a medium heatproof bowl, (or to the heatproof bowl of a stand mixer). Whisk to combine.
  2. Place bowl over a medium pan of simmering water. Make sure water does not touch the bottom of the bowl.
  3. Whisk egg white mixture constantly for up to 3-4 minutes until the sugar has completely dissolved. Check by rubbing a small amount of the mixture between two fingers. If it feel smooth and no longer grainy or gritty, it’s ready to be removed from the pan of water. Add the vanilla.
  4. Pour the mixture into the bowl of a stand mixer, if you don’t already have it in the mixer bowl. Whisk mixture on low speed for a few seconds, gradually increasing speed to high. Whisk until mixture becomes stiff, and looks glossy and satiny. Peaks should stand on their own.
  5. Keep refrigerated. Use within three days.

Notes

  • *Yields enough meringue for 12 cupcakes or one nine-inch cake layer. The recipe can be doubled for twenty-four cupcakes or one double-layer cake, however, I recommend making the recipe twice, instead of doubling it.
  • The egg whites in this recipe are heated to a safe temperature for safe consumption.  If you’re concerned, use a thermometer and make sure the mixture reaches 160 degrees.

Keywords: swiss meringue, meringue, egg whites,

Original post 9-16-19. Updated on 2-26-21.