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Swiss Meringue Buttercream for Meyer Lemon Anniversary Cake

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Lemony and bright, this Swiss buttercream is ideal for adding a bit of citrus to any sweet treat.

Source: Martha Stewart Living, January 2006
Yield

Ingredients

Directions

Cook's Notes

You will need 15 cups of buttercream to complete Martha's Meyer Lemon Anniversary Cake (14 cups for frosting the cake; one cup for piping around the layers and assembling the toppers). Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

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How would you rate this recipe?
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  • danielle3885900
    1 FEB, 2009
    I've made this recipe twice and I love it. Not too sweet. It is more of an adult frosting. I agree it is buttery and more for people who don't like overly sweet frosting,like me. I made this entire cake for my grandfather's 90th birthday and it was fantastic and everyone at it and asked to take some home.
    Reply
  • jrsahmad
    20 JUN, 2008
    This recipe was simply gross. I followed the directions absolutely, even using a thermometer in step 1. After taste-testing it and adding another cup of sugar on my own it is still far too buttery... like movie-theatre popcorn atop my otherwise delicious lemon cupcake. I brought the cupcakes to my school to pawn off on my students (14 year-old boys) and even they scraped the frosting off. In other words, don't bother.
    Reply

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