No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Passion Fruit Swiss Meringue Buttercream

  • yield: Makes 8 cups

Ingredients

  • 8 large egg whites
  • 2 1/2 cups sugar
  • 3 cups (6 sticks) unsalted butter, room temperature, cut into tablespoons
  • 1 teaspoon pure vanilla extract
  • Passion Fruit Curd

Directions

  1. Step 1

    In the heatproof bowl of an electric mixer set over (but not touching) simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

  2. Step 2

    In the heatproof bowl of an electric mixer set over (but not touching) 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).

  3. Step 3

    Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, beating well after each addition. (If 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. Using a rubber spatula, gently fold in passion fruit curd until smooth.

Reviews (4)

  • 27 Jan, 2014

    We watched this episode of Martha Bakes, and my daughter wanted to make this cake. The recipe for the passion fruit curd says it yields 3.5 cups, using -16- egg yolks. This recipe, for the frosting, doesn't specify how much of the curd to use. Also... Step 1 and 2 are exactly the same? Lack of attention to details... is.. sort of disappointing. I'm not particularly keen to attempt this, as it is obviously labour-intensive and has many ingredients which I don't want to end up wasting... :(

  • 23 Sep, 2012

    I haven't made this yet but I watched the Martha Bakes episdoe where she made this cake. It seemed that she used all of the curd that it says to make here. The merengue buttercream has to be very nice and thick to be able to hold the curd.

  • 16 Jun, 2012

    Well, I wasted a lot of time today making this recipe for Father's Day. I will have to discard it. I wish I had read the previous comment about the amount of Passion Fruit curd to use. I used the whole recipe and it was a total flop. Lots of ingredients were wasted.

  • 16 May, 2012

    Though very intrigued, I hesitate to try this recipe because no quantity of the passion fruit curd is specified. Is it supposed to be "to taste"? If the entire yield of the accompanying curd recipe is used, the frosting will contain 4.5 cups of sugar, and 8 whole eggs + 8 additional egg yolks. It all seems extraordinarily excessive for a single cake, even a French cake. This lack of specificity is surprizing in a Martha Stewart recipe.