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Lemony Swiss Meringue Buttercream Frosting

94

Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.

  • Yield: Makes enough for one 9-inch-round six-layer cake

Source: The Martha Stewart Show, Episode 5128

Ingredients

For the Filling and Crumb Coat

  • 9 large egg whites
  • 1 3/4 cups sugar
  • 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
  • 2 teaspoons pure lemon extract

For the Frosting

  • 5 large egg whites
  • 1 cup sugar
  • 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
  • 1 teaspoon pure lemon extract

Directions

  1. Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.

  2. Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.

  3. Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

Reviews Add a comment

  • hollyhobby23
    3 AUG, 2014
    I've never made meringue before. And before I started I debated using this recipe because of the negative reviews. But this came out beautifully! Followed the directions to a tee. There were times where I questioned myself... "is the sugar completely dissolved?" "is my butter warmer than room temperature?" "how long to I let it mix?" At one point I started to worry about the watery consistency...but give it time. It does come together.
    Reply
  • Monica Rangone
    29 JUN, 2013
    Por favor alguien me puede decir cuanto pesa cada barra de mantequilla que se usa en esta receta?. Necesito saber por que en Argentina hay barras de 100 grs y de 200 grs. Gracias!!!
    Reply
  • Christine Thomas
    15 FEB, 2013
    This buttercream is fabulous. It is really important that you heat the egg whites and the sugar over a water bath. It needs to reach about 115 degrees and the sugar all needs to be melted. I would use the metal electric bowl and then transfer it right to the stand mixer. Beat really well until soft peaks develop, long past room temperature. Cold butter cubed a little bit at a time and your frosting will be fabulous.
    Reply
  • Jack03
    9 FEB, 2013
    A photo would nice to have for this recipe ... (specsburner.com)
    Reply
  • Apallas
    23 SEP, 2012
    Not sure why so many negative reviews. Came out perfect & delicious. TIPS: 1. If you get even the slightest hint of yolk in your whites, game over. 2. If you use a hand-mixer instead of a standing mixer, you may have to beat a lot longer. Use the right mixer attachments (whisk and flat), too. 3. Beat 'til frothy peaks b4 adding butter (not just "until room temp"). 4. Don't overcook egg-sugar mix; just gently heat for 2-3 mins, med-high so sugar dissolves. If done right, whole recipe = 10 mins.
    Reply
  • Julie Richey
    21 SEP, 2012
    I agree with the others re: this buttercream meringue. If my frosting turns out it will be a minor miracle - I've been beating it for more than 10 minutes. More detailed instructions on this tricky process would be very helpful - if not essential. Warnings, like "be sure not to... " and "bring the egg/sugar mixture on the stove to ___ degrees could be added. Other recipes give a temperature reading - I'm not sure if I under or over-cooked the meringue. Pretty cake though!
    Reply
  • seymourdesserts
    14 SEP, 2012
    I just made the cake for the second time and the frosting for the first time. You weren't kidding when you said it takes a long time for the buttercream to come together! Phew! But it came out beautifully and I'm so excited to serve this at my friends' wedding tomorrow! :) Cheers!
    Reply
  • countrymum
    4 AUG, 2012
    I was so disappointed with this recipe. The buttercream is revolting. Mine came up yellow and tastes as though you're eating a stick of butter with sugar on it. It was so greasy and revolting I abandoned the icing part way through the layers and made the fluffy frosting from the Australian Woman's Weekly cakebook. It tastes so much better and is a pure white.
    Reply
  • miriaminitaly
    2 AUG, 2012
    Wish I'd read the reviews before I attempted this cake for a special 30th birthday party. Apart from the quantities which are so vague, what the heck is a cup measurement or a stick of butter for God's sake? The frosting was a complete disaster & so after buying 14 eggs!!! I'm now debating what the heck to do with the sloppy yellow mess which will probably end up in the bin.
    Reply
  • Christie Stewart
    25 JUL, 2012
    AWESOME! Followed directions exactly... came out perfect! Best Buttercream filling and frosting ever! Not sure why everyone is having such difficulty. I used a boiling bath to wisk the sugar/eggs... maybe that will help others? Defiantly savings this recipe for future use!!!!
    Reply