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Swiss Meringue Buttercream for March Cupcakes

  • Yield: Makes 4 cups
Swiss Meringue Buttercream for March Cupcakes


  • 5 large egg whites
  • 1 1/4 cups sugar
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt


  1. Combine egg whites, and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.

  2. Transfer bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

  3. At low speed, add butter to egg whites, and beat until smooth. Add vanilla and salt, and continue mixing until incorporated.


Reviews (1)

  • djk76 5 Apr, 2009

    In Martha's Baking Handbook the Swiss Meringue Buttercream calls for 4 eggs, same amount of butter and 3 sticks of butter. Has anyone tried either of these - which is the way to go?

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