Red-Currant Swiss Meringue Frosting
Combine egg whites and sugar in the heatproof bowl of a stand mixer.Advertisement
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.