Print This Recipe

Print
Swiss Meringue Buttercream

Swiss Meringue Buttercream

Martha Stewart Living, January http://www.marthastewart.com/343908/swiss-meringue-buttercream
  • Yield Makes about 6 cups; enough to decorate one 8-inch cake

Ingredients

    • Basic Swiss Meringue (http://www.marthastewart.com/285549/basic-swiss-meringue)
    • 1 1/4 pounds (5 sticks) unsalted butter, softened

Directions

  1. 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.

Cook's Note

Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.