Swiss Meringue Frosting 🧁

This has become my favorite frosting to work with. It has just the right amount of sweetness and the texture is truly to die for. If you’ve ever had a Publix bakery cake, then you definitely want to try this out. The texture of this frosting is pretty much dead on for theirs.

Ingredients:

16 ounces powdered sugar

4 ounces pasteurized egg whites

2 teaspoons vanilla extract

16 ounces unsalted butter softened to room temperature

¼ teaspoon salt

Preparation:

* Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk, combine ingredients on low and then whip on high for 5 minutes. Add the vanilla extract and salt.

* Add in your softened butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.

* Whip on high for 8-10 minutes until it's very white, light and shiny. If you don't whip it enough, it could end up tasting buttery.

Side note:

I use a food scale to weigh out ingredients that are in ounces. When baking it is very important to use the correct measurements. Happy baking ❤️.

#dessertrecipe #lemon8challenge #easyrecipes #baking #fyp

5/8 Edited to

... Read moreSwiss Meringue Frosting is truly a game-changer for anyone who loves a smooth, not-too-sweet frosting with light texture. From my experience, one of the most important tips for success is to ensure your egg whites and sugar are fully whipped to a glossy, stiff meringue before adding butter. This takes patience but is key for achieving that iconic fluffy texture. I also recommend using a stand mixer with a whisk attachment as it makes whipping easier and more consistent. When adding softened butter, don’t worry if the mixture separates or looks curdled at first — this is completely normal. Keep whipping on a high speed; after several minutes, the frosting will come together into a light, creamy, and brilliantly white finish. Using a food scale for precise measurements, especially of powdered sugar and egg whites, can drastically improve your results. I once tried measuring by volume, and the frosting was either too runny or too stiff. The salt and vanilla extract subtlety enhance the flavor without overpowering the sweetness, so don’t skip those. Swiss Meringue Frosting pairs beautifully not only with cakes but also cupcakes and cookies. It’s less sweet and lighter than traditional buttercream, making it an excellent choice for those who find regular frosting overwhelming. Plus, it holds up well at room temperature, which is great for parties or events. If you want to experiment, you can incorporate different flavor extracts or add melted white chocolate for a richer texture. Just remember to keep the butter soft but not melted for the best consistency. Overall, this frosting recipe is a reliable way to replicate the delightful texture and taste that Publix bakery is famous for, and it’s sure to impress anyone you bake for.

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