Faux Swiss Meringue Frosting

A supermarket shortcut ensures the perfect spreadable texture.

SERVESMakes 5¾ cups

Faux Swiss Meringue Frosting

WHY THIS RECIPE WORKS

The traditional Swiss meringue buttercream can be tricky to make, so we used marshmallow crème in place of the egg whites and adjusted the amounts of butter and confectioners' sugar to create a rich, pillowy frosting.

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GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

We developed this recipe with Marshmallow Fluff.

1

INSTRUCTIONS

Using stand mixer fitted with whisk attachment, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down bowl as needed. Add marshmallow crème, increase speed to medium-high, and whip until light and fluffy, about 5 minutes. (Frosting can be refrigerated for up to 24 hours. Let sit at room temperature until softened, about 1 hour, and whip in stand mixer until light and fluffy before using.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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