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
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.