Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Meringue Buttercream for Butter Cakes Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 10 cups Use this recipe when making our Butter Cake I and Butter Cake II. Practice makes perfect. Pick your colors, whip up a bunch of frosting, and unleash your flower power. Ingredients 3 cups granulated sugar 12 large egg whites 2 pounds (8 sticks) unsalted butter, softened and cut into tablespoon-size pieces 2 teaspoons pure vanilla extract Directions Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer, 2 to 3 minutes. Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes. Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla, beat until frosting comes together, 3 to 5 minutes. Beat on the lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth. Cook's Notes Have plenty of frosting on hand to practice. To blend colors, first tint a small amount of buttercream a dab at a time. Blend after each addition until the color is darker than you would like. (You can use a single color or experiment with mixing.) Gradually mix the tinted frosting into more buttercream until you get the right shade. Pipe flowers onto parchment or waxed paper until you're ready to try them on the actual cake. Rate it Print