MARTHASTEWART.COM

Swiss Meringue Buttercream

Martha Stewart Baby, Winter

Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day.

Msonironi

25 Feb, 2012
Fabulous recipe. This was my first attempt at SMB and it turned out perfectly. It was silky and smooth and just gorgeous to work with. The recipe is a keeper. I did read it in conjunction with Sweetapolita's recipe from her blog, which was essentially the same but offered some other tips for overcoming problems. I did not have any problems though. I used this recipe and method but, I would recommend you read her recipe too, as it has more in-depth information.
travelgurl

31 Aug, 2011
This is my go to frosting. In no way does it ever taste like grocery store frosting. If I ever go back to the crisco butter Wilton recipe people get mad at me! In fact, I am making a baby shower cake tonight with it.
AbbieJean

20 Mar, 2011
If you want to spend a good amount of time, effort and money making something that tastes EXACTLY like the grocery store cake frosting, make this. I was horrified at the way it tasted, and super disappointed. Maybe with salted butter, it would taste better. I'm never going to try it.
christiwaldron

11 Mar, 2011
Amazing texture and flavor. I made it with salted butter because I prefer salty undertones. Very yummy!
Madhi

21 May, 2010
Best frosting recipe ever..really smooth and buttery. Easy to make and great to pipe on cakes and cup cakes!
kelw

3 Apr, 2010
WOW! This frosting is so good, I'm giggling. Just buy bigger pants before you even make it!!! : )