Salted Caramel Swiss Meringue Frosting


Swiss meringue frosting. 

Have you made this before?

This was my first time making it. I know. For as many cupcakes as I bake, I’ve never ventured into Swiss Meringue.

However, my first experience tasting swiss meringue was several years ago. 

I have to admit, I wasn’t a huge fan. I think you need the RIGHT flavor to make it work. It’s so buttery and smooth, and let me just say goes PERFECT with caramel.
I paired this frosting with my Dark Chocolate cupcake recipe.
PS. Love the cupcake liners? Head over to Pick Your Plum TODAY and get them  yourself! Super cute with other colors too! Hurry though, supplies are limited! 


 Don’t they look like ice cream cones? Kinda? Sorta?
Like this gorgeous tray the cupcakes are served on? Guess what? You can win it in my giveaway by going HERE. The giveaway is up until 9/9/12, and is worth over $300!!! Get over there NOW.
Like this recipe for Salted Caramel Swiss Meringue Frosting? You may also enjoy….

Easy Salted Caramel Bark by Shugary Sweets

Salted Chocolate Caramel Cookies by Foodness Gracious

Salted Caramel Brownies by She Makes and Bakes
Salted Caramel Swiss Meringue Frosting


  • 5 egg whites
  • 1 1/2 cup granulated sugar
  • 2 cup unsalted butter, softened
  • 1/2 tsp kosher salt
  • 1 Tbsp vanilla extract
  • 1/2 cup caramel sauce, plus 2 Tbsp (I used Hershey's ice cream topping)


  1. Heat a small saucepan with one inch of water on the bottom to boil. Turn to low (simmer). Place mixing bowl over simmering pot. Add egg whites and sugar to bowl, whisk until combined. Use a candy thermometer and continue whisking and heating until temperature reaches 140-150 degrees. (I took mine off at 145 degrees).
  2. In mixing bowl, attached to stand mixer, beat egg whites on medium speed until the egg whites have doubled in size and cooled. For me, this was about 8 minutes.
  3. Slowly add butter, one tablespoon at a time. Keep mixing until all butter has been added. It may appear curdled, but that is okay. Keep mixing. Add salt and vanilla extract. This process took me another 8-10 minutes. When frosting becomes desired consistency, beat in the caramel sauce.
  4. Pipe onto cooled cupcakes! This is enough frosting to pipe HIGH onto 14-18 cupcakes. Or frosts two dozen, not so high.
  5. Drizzle with extra 2 Tbsp caramel sauce, if desired.
  6. **recipe from Sweetapolita

47 Responses to “Salted Caramel Swiss Meringue Frosting”

  1. posted Sep 6, 2012 at 10:57 am

    It’s 7am and I’m drooling! I must try these.

  2. posted Sep 6, 2012 at 11:09 am

    I totally was thinking they looked like ice cream cones…and then you wrote it:-) They look gorgeous! I kinda want to face plant right into the caramel-y goodness!!! Never mind that it is first thing in the morning…

    • posted Sep 6, 2012 at 1:46 pm

      I’ll just give you a big bowl of the frosting…k?

  3. posted Sep 6, 2012 at 11:18 am

    looks very luxurious! :)

    • posted Sep 6, 2012 at 1:46 pm

      Perfect description, luxurious! LOVE it.

  4. posted Sep 6, 2012 at 1:42 pm


  5. posted Sep 6, 2012 at 1:50 pm

    Oh yessssss! I’ve never made, but have definitely tasted a frosting just like this and it is outta this world amazing!! Now I have a recipe to try for myself…thank you!

  6. posted Sep 6, 2012 at 5:13 pm

    so delicious!

  7. posted Sep 7, 2012 at 12:05 am

    Wow those cupcakes are beautiful. Truly!

  8. posted Sep 7, 2012 at 12:05 am

    Those look amazing!

  9. posted Sep 7, 2012 at 12:42 am

    looks absolutely amazing! I love your photography. I’m now following and invite you to come over and take a look my place… Deb

  10. posted Sep 7, 2012 at 12:54 am

    I have been dying to try swiss meringue forever. LOVE this Amy – caramel… *swoon*

  11. posted Sep 7, 2012 at 2:36 am

    this looks so fluffy and delicious! i’ve never made anything like this before but the flavors are just amazing sounding!

    • posted Sep 7, 2012 at 11:57 pm

      Thanks Julie!!

  12. posted Sep 7, 2012 at 4:32 am

    wow did not know the meringue frosting my mother made for her chcolate cakes even had a name. I thought it was something she improvised on because of a shortage of white sugar and it was successful so she made it often after that..

  13. posted Sep 7, 2012 at 11:41 am

    Perfection! I want to eat them all!

  14. posted Sep 7, 2012 at 1:25 pm

    So pretty! Love the presentation.

  15. posted Sep 7, 2012 at 3:32 pm

    Looks perfect. I’ve never made frosting with egg whites before, but have see nit done many times! my mom makes an easy frosting with 7 egg whites! 7! Anyway, I love the salted caramel. :)

  16. posted Sep 7, 2012 at 3:49 pm

    Beautiful! I’ll take a couple! :)

  17. posted Sep 7, 2012 at 4:29 pm

    Yummy – These look so Amazing! I could eat a dozen :)

  18. posted Sep 8, 2012 at 3:20 am

    Oh my word these look so good! I am going to make this icing, looks YUMMY! thanks for sharing! i would love it if you link up to Heavenly treats Sunday (Opens tomorrow morning)

  19. posted Sep 8, 2012 at 4:01 am

    Love them! They look SO good! Have a wonderful weekend! Angie xo

  20. Liz
    posted Sep 8, 2012 at 5:24 am

    Yummie! My favourites together: meringue and caramel! Gotta make them!

  21. posted Sep 8, 2012 at 2:46 pm

    Wow, looks delicious!! I’ll be making this up this week!! The kids will be so happy!!“>Connie from Sadieloohoo

  22. posted Sep 8, 2012 at 9:42 pm

    Oh, baby. I can’t wait to try this! I’ve loved looking through your blog! I wanted to invite you to share over at my link party too! It’s hosted every Saturday and is all about ‘Your Great Idea’. Hope to see you soon!

  23. posted Sep 10, 2012 at 5:29 pm

    Hi! This looks absolutely delicious! I found you at the Six Sisters’ Link party and would love for you to share them at my link party at . See you at the party!

  24. posted Sep 10, 2012 at 7:50 pm

    Oh holy wow!! Killing me softy with swiss meringue frosting!!

  25. posted Sep 12, 2012 at 6:43 am

    They totally look like ice cream cones! Really insanely delicious ice cream cones :) I would consider not eating them because they’re too pretty, but that would never actually happen!

  26. posted Sep 13, 2012 at 3:52 am

    This is so great! My newest food obsession is anything salted caramel, so,.. I’m totally drooling right now! LOL! I would love if you would share this at my Crazy Cute Party happening right now! I’ve got a totally awesome giveaway that you could win just for linking up! Come on over! ;D

    Between U & Me

    Oh! And I’m your newest follower!

  27. posted Sep 29, 2012 at 7:25 pm

    Swiss meringue frosting is my FAVORITE frosting, so I had to make this frosting. It was delicious and compliments chocolate cupcakes perfectly. Thanks for the recipe!

  28. posted Oct 1, 2012 at 12:09 pm

    Oh God they look soooooooo appetizing
    but I know that these can cause me gain a million pound
    I wish if someone can invent a frosting that tastes good yet doesn’t make you feeling so guilty :)

  29. Eve
    posted Oct 29, 2012 at 2:15 pm

    This turned out beautifully! I paired this with a Chocolate Stout cake…delicious!!! Thanks. :)

  30. posted Oct 30, 2012 at 11:31 am

    I love SMBC. Its all I been making for years and years now for frosting. Well that and Italian meringue buttercream. For some reason Swiss tends to be more caramelly tasting and Italian is more marshmallowy. I use Swiss for salted caramel, pumpkin, spiced, vanilla bourbon, anything like that. I tend to use the Italian for more fruitty like raspberry or citrusy frostings. I won’t ever go back to powdered sugar frostings again. Well cream cheese frosting uses it but that’s different. I love the creamy butteryness of the meringue buttercreams and how they aren’t overly sweet. People always tell me my cupcakes taste better than a professional bakery when I make them with meringue buttercreams. I’ll take it!!

  31. posted Nov 17, 2012 at 11:14 am

    Your frosting look absolutely amazing, and must be so tasty, too. I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

  32. Emily
    posted Nov 18, 2012 at 10:54 pm

    Can i use vanilla bean PASTE instead of the extract? Please reply! I would love to try out this recipe (: I’m currently searching for a bunch of cool recipes that I can use with vanilla bean paste. Thanks! Btw, these look YUM <3

  33. JF
    posted Jan 29, 2013 at 4:04 pm

    Swiss meringue and caramel? I die! These look so amazing. You should share them in the cupcake crown contest:

  34. posted Jan 31, 2013 at 8:53 am

    Cupcakes are my favorite and this looks delicious. Trying it for my next party!

  35. posted Feb 2, 2013 at 12:31 pm

    I love how smooth and creamy that frosting looks! Can’t wait to try this one!

    • posted Feb 2, 2013 at 2:38 pm

      Thanks Chelsea! it really is a smooth, buttery frosting!

  36. Sophia
    posted May 9, 2013 at 9:56 am

    I made Swiss Meringue frosting for the first time over the weekend for my Mom’s birthday cake. It turned out so smooth and creamy. I can’t wait for a chance to try this on a chocolate cake (Mom’s loves white cake, so that is was she got :) )!

  37. posted Dec 3, 2013 at 5:22 pm

    Absolutely lovely!!

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