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Martha's Swiss Meringue Buttercream

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Recipe photo courtesy of Johnny Miller

This sweet Swiss meringue buttercream from "Martha Stewart's Cooking School" is perfect for frosting our Orange Almond Cake or any dessert you please.

Source: The Martha Stewart Show, Episode 5066
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  • katielafaw1
    21 JUL, 2014
    This is a great, basic Swiss Buttercream recipe, and goes wonderfully with Martha's coconut cake, or any other cake. Yum! I don't mean to offend, but if someone says "I followed the recipe exactly," but got a result much different than most, they probably missed something. You have to check for the sugar to be dissolved before stopping heating: rub some of the egg between your fingers to check for sugar grains (get some from the bottom if possible); continue heating until they're all gone.
    Reply
  • Lauren Basile
    2 MAR, 2013
    This is my go-to frosting recipe, although I substitute half of the butter for shortening, to give a less buttery flavor and make it more weather resistant. I haven't had a problem with it turning out grainy, it has to be an issue with the heating step. Make sure all of the sugar is dissolved before taking it off the stove, and make sure the water in the double boiler is just simmering. If this recipe isn't sweet enough for you, after the butter is added, you can beat in 1/2 cup of 10X sugar.
    Reply
  • Sweet Treats by Marta
    28 FEB, 2013
    I want to try this! Mandella13, have you though about substituting regular white sugar with powdered sugar, or superfine or caster sugar?
    Reply
  • Mandella13
    22 FEB, 2013
    This frosting tastes amazing. However: I made it twice, and each time my result is grainy! It's not smooth and perfect! I followed the recipe exactly! Does anyone have any suggestions??
    Reply
  • Wardani Kusuma
    7 FEB, 2013
    I've never made a swiss or italian meringue buttercream for my cakes. Learn a lot..
    Reply
  • maynard628
    6 MAR, 2011
    No, this is Swiss Meringue buttercream. With Italian Meringue, you would need to heat the water and sugary until syrupy and then add that to the egg whites that is beating in the kitchenaid.
    Reply
  • kmeglio
    2 SEP, 2010
    Is this supposed to be for Italian Meringue Buttercream? I watch the clip of them icing the cake and I thought it was Italian Meringue?
    Reply

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