★★★★★

Salted Caramel Swiss Meringue Frosting

 

saltedcaramelcupcakes

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.
caramelcup
 

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.
 

cupcakescaramel

 Don’t they look like ice cream cones? Kinda? Sorta?
 
 

Salted Caramel Swiss Meringue Frosting

Ingredients

  • 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)

Instructions

  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.
**recipe from Sweetapolita

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 
 

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on September 6, 2012

Comments & Reviews

  1. Sorry, but this was pretty disappointing. I thought I was making something delicious, but it’s just not sweet or flavorful enough. It’s more like whipped butter than a frosting. My delicious homemade caramel sauce can barely be tasted in it. I might just use  this as a topping for waffles. I’ll see if it melts like whipped butter . Can’t imagine putting this on cupcakes.

    1. Swiss Meringue is definitely NOT as sweet as a buttercream or whipped cream. It’s a more buttery smooth frosting like you would get on a bakery cake than a homemade buttercream.

  2. 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 🙂 )!

  3. Swiss meringue and caramel? I die! These look so amazing. You should share them in the cupcake crown contest: http://www.celebrations.com/cupcakecrown/

  4. 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

  5. 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.

  6. 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!!

  7. 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 🙂

  8. 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!

  9. 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!

  10. 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 http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-6.html . See you at the party!

  11. 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! http://www.oneshetwoshe.com/2012/09/hello-weekend-50-mikarose-giveaway.html

Leave a Reply

Your email address will not be published. Required fields are marked *