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Ombre Swiss Meringue Buttercream


Swiss meringue brings a silken smoothness to buttercream.

  • Yield: Makes about 6 cups; enough to decorate one 8-inch cake

Source: Martha Stewart Living, January 2009



  1. Leave meringue in a mixer fitted with a paddle attachment. Add butter, 2 tablespoons at a time, on low speed, mixing after each addition. Beat until smooth, about 3 minutes.


For this ombre buttercream: 1) Add softened butter to the whipped meringue 1 piece at a time. This will initially deflate the mixture to the point of appearing soupy, which is normal. Continue to beat until the buttercream is smooth and glossy. It may appear curdled along the way; keep beating. 2) Starting at 1 corner of frosted cake, pipe plain buttercream into several rosettes. Squeeze buttercream from pastry bag into a bowl, and add coloring to attain desired shade. Resume piping, and repeat as desired, gradually creating an ombre effect.

Cook's Notes

Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.

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