MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » John's Almond Swiss Meringue Buttercream

John's Almond Swiss Meringue Buttercream

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.

Ingredients

Makes 4 cups

  • 5 large egg whites
  • 1 1/4 cups sugar
  • 1 pound (4 sticks) unsalted butter, cut into pieces, room temperature
  • 1 teaspoon pure almond extract

Directions

  1. In the heatproof bowl of an electric mixer, combine egg whites and sugar. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
  2. Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
  3. With machine running on low speed, add butter to egg whites, beating until smooth. Add almond extract, and continue beating until incorporated.
From Martha Stewart Living Television

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • John's Almond Swiss...
  • Martha's Birthday Cake
  • Meringue Buttercream
  • Black Swiss Meringue
  • Meringue Porcupines
  • Strawberry Buttercream
  • Meringue Mice
  • Zuppa Inglese Cake
  • Teatime Layer Cake
  • John's Almond Swiss...
  • Martha's Birthday Cake
  • Meringue Buttercream
  • Black Swiss Meringue
  • Meringue Porcupines
  • Strawberry Buttercream
  • Meringue Mice
  • Zuppa Inglese Cake
  • Teatime Layer Cake

 

Today on MarthaStewart.com