Swiss Meringue Buttercream
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Martha Stewart Living, January
- Yield Makes about 6 cups; enough to decorate one 8-inch cake
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Ingredients
- Basic Swiss Meringue
- 1 1/4 pounds (5 sticks) unsalted butter, softened
Directions
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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.
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No recipe showing......says "Stub",
You need to make the basic swiss meringue first, then add the butter. Click on Basic swiss meringue for the recipe.
This buttercream icing only calls for butter.... Yuck!