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Swiss Meringue Buttercream for March Cupcakes

  • yield: Makes 4 cups

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 3

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

Reviews (1)

  • 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?