Swiss Meringue Buttercream
Martha Stewart Living, January
- Yield Makes about 6 cups; enough to decorate one 8-inch cake
- Basic Swiss Meringue (http://www.marthastewart.com/285549/basic-swiss-meringue)
- 1 1/4 pounds (5 sticks) unsalted butter, softened
- Leave meringue in a mixer fitted with a paddle attachment. Add butter, 2 tablespoons at a time, on low speed, mixing after each addition. Beat until smooth, about 3 minutes.
Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.
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