Swiss Meringue Frosting

This recipe is used in our Scrumptious S'Mores Cake.

  • Yield: Makes about 4 cups

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 4 large egg whites, room temperature
  • 1 cup sugar
  • Pinch of cream of tartar
  • 1 teaspoon pure vanilla extract


  1. Place egg whites, sugar, and cream of tartar in a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Attach the bowl to an electric mixer fitted with a whisk attachment and whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Whisk in vanilla. Use immediately.


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