Your Guide to Swiss Meringue Frosting + Lemon Meringue Cake Roll

The other day, a few of us in the Dutch Apron® Bakery kitchen were just craving frosting. And not just a spoonful from a container you grab at the grocery store. No, we wanted a cake covered in thick swirls of toasted meringue. Basically, we had a collective, very specific craving…which is how we found out there is an art to decorating a cake with meringue frosting.

Meringue frosting is not the same as regular frosting. Depending on what type of meringue you use (Swiss, Italian, or French), you get a very different end-product, and each one can be used in different ways. For frosting a cake, Swiss meringue is the best, easiest, and tastiest of the options. In this post, we’ll walk you through everything you need to know about frosting a cake with Swiss meringue, from achieving the perfect glossy peaks to using a kitchen torch for that signature meringue look.

Then, you’ll get to put that knowledge to use with our recipe for a Lemon Meringue Cake Roll. This dessert takes the bright, zesty flavor of lemon and pairs it with fluffy, toasted meringue for a treat that’s as beautiful as it is delicious. It’s an incredibly simple recipe that delivers classic lemon meringue pie flavor in the form of a show-stopping cake roll.

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What is Swiss Meringue?

Swiss meringue is a stable, fluffy frosting that only requires a few ingredients…and a bit of patience. Meringue is not the fastest frosting to make, especially if you’ve never done it before. It is made by gently warming egg whites and sugar over a warm water bath then whipping it until it forms bright white, fluffy peaks. What you end up with is an incredibly silky and smooth frosting with melt-in-your-mouth texture.

What You’ll Need

• Stand mixer or hand mixer: to whisk the meringue until peaks form. If you’re using a stand mixer, we recommend using your whisk attachment.
• Medium-sized saucepan: to create the double boiler that you’ll use to make your meringue.
• Whisk: to mix the meringue while heating on the double boiler.
• Cake board or serving plate: to place your cake on while decorating.
• Offset spatula: to apply the meringue frosting to your cake and achieve the desired, textured appearance.
• Kitchen torch: to toast the edges of the meringue and give the frosting its signature golden-brown look.

Storage Information

Any cake that’s been frosted with meringue should be placed in an airtight container or wrapped in plastic wrap and placed in the refrigerator. It can be stored this way for a week. Before serving, make sure to let the cake come up to room temperature for about an hour. This ensures the best texture and flavor.

Tips for Working with Meringue

• We highly recommend using a double boiler to make your meringue. This greatly reduces the risk of overheating your mixture and ending up with scrambled eggs.
• Are you struggling to get those stiff peaks? Your meringue will not get those signature peaks if there was any egg yolk or grease in your mixture or on your bowl. If that did somehow end up in your mixture, wipe down all your tools with lemon juice or white vinegar and start again.
• Is your meringue too thin? Cool it down! Put your bowl in the refrigerator for about 20 minutes, or until the frosting begins to harden around the edges. Then, mix at high speed for about 4 minutes.
• Is your meringue too thick/curdled? Most likely, it is too cold. To heat it up, place it back over the double boiler you used earlier. Leave it there until the frosting has melted all around the edges (the center will still be solid – and that’s okay!). Then, transfer to your mixer fitted with a whisk attachment. Start at a low speed and gradually increase to high for about 4 minutes. Once it reaches the correct temperature, it should turn glossy and light.

Lemon Meringue Cake Roll Recipe

Servings: The Lemon Meringue Cake Roll will serve approx. 8 people, making it perfect for smaller gatherings or meals with a large dessert selection.

Ingredients

• 1 Dutch Apron® Bakery Lemon Crème Cake Roll
• 3 large egg whites
• 3/4 c. granulated sugar
• Pinch of salt
• 1/2 tsp. vanilla extract

Instructions

Prepare the Meringue Icing

1. Place the egg whites and sugar in a large mixing bowl. Using a hand mixer or stand mixer, whisk to combine, ensuring the sugar is evenly distributed.
2. Fill a medium saucepan with a few inches of water and place it over medium heat.
3. Place the mixing bowl on top of the saucepan to create a double boiler. This allows the egg whites to gently heat without scrambling.
4. Whisk constantly until the sugar dissolves and the mixture is warm to the touch, about 3-4 minutes.
5. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat on high speed until medium-stiff glossy peaks form.
6. Add salt and vanilla extract. Mix until just combined.

Frost the Cake Roll

7. Remove the Dutch Apron® Bakery Lemon Crème Cake Roll from its packaging and place it vertically on a cake board or serving plate, so it is standing on one end.
8. Using an offset spatula, spread the meringue icing evenly over the entire cake roll, creating swoops and peaks for texture.
9. Ensure the cake is fully covered with a thick layer of meringue to achieve the best effect when toasted.

Torch the Meringue

10. Hold the kitchen torch about 6-8 inches away from the cake roll.
11. Gently move the flame over the meringue in a sweeping motion, allowing it to turn a golden-brown color. Avoid holding the flame in one spot for too long to prevent burning.
12. Continue toasting until the entire surface has an even, golden-brown hue. Now, you have a Lemon Meringue Cake Roll that’s perfect for any occasion!

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