Using only egg whites and sugar as its two main ingredients, this old-fashioned frosting recipe has a light flavor and a fluffy, creamy texture that will take your pies, cakes, and cupcakes to the ...

If you've ever felt like the classic American buttercream is just a bit too sweet for you, or the texture is too stiff, you ...

Most people will add vanilla extract for flavoring and this is a rich, dense frosting that’s very sweet. Swiss buttercream comes from a Swiss meringue base and has a very light texture, so it’s a ...

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...

To make the frosting: Combine the egg whites ... Starting on a low speed and gradually increasing to high, beat the mixture until the meringue is cool and stiff and glossy peaks are forming, about 10 ...

The three main types or meringue are: ordinary meringue (the simplest, sometimes called meringue Suisse, which is just ... by whisking the egg whites with icing sugar in a bowl set over simmering ...