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Swiss Meringue Buttercream

Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.

  • yield: Makes 12 cups

Ingredients

  • 12 large egg whites
  • 3 3/4 cups sugar
  • 4 1/2 cups (9 sticks) unsalted butter, room temperature, cut into tablespoons
  • 1 tablespoon pure vanilla extract

Directions

  1. Step 1

    In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).

  2. Step 2

    Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.

  3. Step 3

    Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Source
The Martha Stewart Show, December 2010

Reviews (2)

  • 9 Nov, 2013

    9 STICK OF BUTTER? Is this recipe correct?

  • 21 Oct, 2011

    Oh My Gosh..I made this frosting today and added melted dark chocolate instead of vanilla....so worth it. My 4 year old daughter will attest to it. It really is delicious and maybe the best frosting I ever made!