Red-Currant Swiss Meringue Frosting
- Yield: Makes about 4 cups
- 5 large egg whites
- 1 cup sugar
- 1 cup red-currant jam, strained, as needed
Combine egg whites and sugar in the heatproof bowl of a stand mixer.
Heat over a pan of simmering water, whisking frequently, until sugar is dissolved and mixture reaches 160 degrees.
Transfer bowl to the stand mixer and whisk on high speed until stiff peaks form and meringue has cooled, 5 to 7 minutes.
Whisk in jam to achieve desired color. Use immediately.