Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Swiss-Meringue Buttercream for Flag Layer Cake 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 February 8, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Yield: 7 cups Use this creamy frosting to decorate our Flag Layer Cake. Ingredients 2 ¼ cups sugar 9 large egg whites, room temperature 6 sticks unsalted butter, room temperature, cut into pieces 1 ½ teaspoons pure vanilla extract Directions Place sugar and egg whites in a heatproof mixer bowl; set over (not in) a pan of gently simmering water and whisk until sugar is dissolved and egg whites are hot to the touch, 2 to 3 minutes. (Test by rubbing mixture between your fingers; it should feel completely smooth.) Transfer bowl to stand mixer with whisk attachment and beat on medium speed 5 minutes. Increase speed to medium-high and beat until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 7 minutes. Reduce speed to medium-low and add butter, several tablespoons at a time; beat after each addition until incorporated. (Don't worry if buttercream appears curdled after all of butter has been added; it will become smooth again with continued beating.) Add vanilla and beat just until combined. Switch to paddle attachment and beat on lowest speed until any air pockets are eliminated, about 5 minutes. If you'll be using the buttercream within several hours, cover the bowl with plastic wrap and set aside at room temperature in a cool environment. Otherwise, transfer it to an airtight container and store in the refrigerator for up to three days. Before using, bring buttercream back to room temperature, and beat it on the lowest speed with the paddle attachment until smooth, about 5 minutes. Rate it Print