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Vanilla and Chocolate Buttercream

Don't worry if the buttercream looks curdled after all the butter has been added; it will become smooth again with continued beating.

  • Yield: Makes 10 cups (8 cups chocolate and 2 cups vanilla)
Vanilla and Chocolate Buttercream


Source: Martha Stewart Kids, Winter/Spring


  • 2 1/4 cups sugar
  • 9 large egg whites
  • 4 cups (8 sticks) unsalted butter, room temperature, cut into tablespoons
  • 2 teaspoons pure vanilla extract
  • 8 ounces semisweet chocolate, melted and cooled
  • Gel-paste food colors in pink and yellow


  1. In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.

  2. With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add vanilla. Beat on low speed until smooth, about 5 minutes.

  3. Measure out 2 cups vanilla buttercream; set aside. Add chocolate to remaining buttercream; mix on low until combined.

  4. Divide reserved vanilla buttercream into thirds; tint one yellow and one pink. Add 1 to 2 tablespoons chocolate buttercream to the third to make a light brown for piping a contrasting border. Use immediately.


Reviews (2)

  • Teanna 6 Jun, 2009

    This is a 'Butter'cream recipe, which might explain the buttery taste, hahaha. However, if the consistency was too soft for you maybe try using half shortening and half butter, instead of all butter. The shortening will definently make the frosting stiffer and it will sit at room temperature much better. You could use all shortening, however it really loses that luxurious taste and leaves a 'waxy' taste on your tongue. Hope this helps!

  • trice10 27 Apr, 2008

    Dear Contributor:

    I tried this recipe and was dissapointed. The frosting taste very buttery and did not meet my expectations. I tried adding confectionary sugar to even out the taste but I had no luck. Any suggestions?

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