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Swiss Meringue Buttercream

Martha Stewart Living, January
  • Yield Makes about 6 cups; enough to decorate one 8-inch cake
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Ingredients

Directions

  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.

Cook's Note

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

Recipe Reviews

Reviews (5)

  • Elizabeth Nesiba
    11 Sep, 2012

    Good

  • Jennifer Rush
    12 Jul, 2012

    Enter your review...

  • PepperakaStephanie
    8 Sep, 2011

    No recipe showing......says "Stub",

  • Kathyscrub
    10 Dec, 2010

    You need to make the basic swiss meringue first, then add the butter. Click on Basic swiss meringue for the recipe.

  • newyorker22
    10 Dec, 2010

    This buttercream icing only calls for butter.... Yuck!