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John's Almond Swiss Meringue Buttercream

John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.

  • yield: Makes 4 cups

Ingredients

  • 5 large egg whites
  • 1 1/4 cups sugar
  • 1 pound (4 sticks) unsalted butter, cut into pieces, room temperature
  • 1 teaspoon pure almond extract

Directions

  1. Step 1

    In the heatproof bowl of an electric mixer, combine egg whites and sugar. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.

  2. Step 2

    Transfer the 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

    With machine running on low speed, add butter to egg whites, beating until smooth. Add almond extract, and continue beating until incorporated.

Source
Martha Stewart Living Television

Reviews (2)

  • 21 Nov, 2012

    just want recipe

  • 20 Dec, 2011

    Lots of work. Pays off with a splendid Almond Flavored Buttercream