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Meringue Buttercream

This buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe can be used to make our Flower Cake.

  • Yield: Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes
Meringue Buttercream

Photography: Johnny Miller

Source: Martha Stewart Living, November/December 1991

Ingredients

  • 1 1/4 cups sugar
  • 1/3 cup water
  • 5 large egg whites
  • Pinch cream of tartar
  • 1 pound (4 sticks) unsalted butter, cut into small pieces
  • 1 teaspoon pure vanilla extract

Directions

  1. In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).

  2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.

  3. With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.

Reviews (6)

  • K k Rose 13 Aug, 2014

    I followed this recipe very carefully and it was extremely difficult. Something is missing here because my "icing" turned into liquid. :(

  • PSCKMORRIS 29 Nov, 2013

    Dear Marthastewart.com....YOUR DIRECTIONS SUCK!!! I don't think Martha herself could follow them. Its like you left out alot. I am not an expert baker, but I know a few things. I had a hard time with this. No mention as to what speed to whip the butter into the sugar/egg white mixture. Oh, and that it will start to "deflate" once you add the sugar mixture! Unless your the "Next Great Baker", find another recipe, one that has better directions. If not, you'll just second guess yourself

  • cristhiane 27 Mar, 2013

    Cobertura

  • cristhiane 27 Mar, 2013

    Cobertura

  • Wetchman 23 Feb, 2013

    Very delicious! I couldn't get the sugar to work without crystalizing, so I swapped out 1/4 cup of the sugar for corn syrup. Worked like a charm.

  • noelio 15 Sep, 2011

    Delicious and beautiful!

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