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
- Basic Swiss Meringue
- 1 1/4 pounds (5 sticks) unsalted butter, softened
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.