Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Swiss Meringue Buttercream for Mother-Hen Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 22, 2019 Print Rate It Share Share Tweet Pin Email Use this to make our Mother-Hen Cake. Ingredients 2 pounds (8 sticks) unsalted butter, softened, cut into tablespoons 3 cups sugar 12 ounces whipping-quality pasteurized egg whites 2 teaspoons pure vanilla extract Red, orange, brown, and yellow gel-paste food coloring Directions Put butter in the bowl of an electric mixer fitted with the whisk attachment. Beat until pale and fluffy, about 3 minutes. Transfer to another bowl. Whisk together sugar and egg whites in a heatproof mixing bowl set over a pan of simmering water. Whisk gently until sugar is dissolved, about 3 minutes. Transfer sugar mixture to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 10 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium- low; add butter, 2 to 3 tablespoons at a time. Mix in vanilla. Reduce speed to low; beat 3 minutes more. Tint 2 cups buttercream burnt-red-orange using red, orange, and brown food coloring. Tint 1/2 cup buttercream yellow-orange using yellow and orange. Leave remaining buttercream white. Rate it Print