Sugar Spun Run · by Sam Merritt★ 5.0 (3)
Brown Sugar Swiss Meringue Buttercream
NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 2%
CARBS 11G29% OF CAL
0G FIBER10G ADDED0G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 12G70% OF CAL
7G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky brown sugar Swiss meringue buttercream that pipes beautifully and tastes rich without being cloying. Use this to frost cakes and cupcakes.
componentamerican🥣 mixer🥄 saucepangluten freevegetarian
View the full recipe on Sugar Spun Run →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 6 large egg whites ((210g / 7.5oz / 210ml))
- 1 ¾ cups brown sugar
- ½ teaspoon table salt
- 1 ½ cups unsalted butter (softened nearly to room temperature and cut into Tablespoon-sized pieces (see note))
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 45M
CAL 7%·PRO 2%
CARBS 11G29% OF CAL
0G FIBER10G ADDED0G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 12G70% OF CAL
7G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 10m
- Sodium
- 68mg
- Total sugar
- 10g
- Added sugar
- 10g
Nutrition estimated from ingredients, per serving.
- PREP
- 35M
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.