MARTHASTEWART.COM

Swiss Meringue Buttercream

Martha Stewart Living, November 2005
  • Yield Makes 4 cups
Add to Shopping List

Ingredients

  • 4 large egg whites
  • 1 1/4 cups sugar
  • 1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
  • 2 1/2 teaspoons pure vanilla extract

Directions

  1. Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees..
  2. Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
  3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Recipe Reviews

Reviews (1)

  • mmsrjs
    28 Jan, 2008

    This is very good. Thanks Martha

Save to your Collections

Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

Review this Recipe

Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!