Swiss Meringue Buttercream
This all-purpose buttercream is our go-to frosting. Swiss meringue buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be be piped into perfect peaks and patterns. It turns out very light, airy, and white—but easily adapts to tinting with your desired tone. Our recipe will teach you the best method for adding color, as well as a delicious variation for chocolate Swiss meringue buttercream.
Kids can help with every step of these festive cupcakes, from mixing the batter and frosting the tops to creating the snowmen's plump marshmallow figures and affixing their candy eyes, noses, and hats. Set up an assembly line for the perfect afternoon project!
French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert even more showstopping by turning the pastries pink and filling them with strawberry buttercream.
Martha's Swiss Meringue Buttercream
Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting too sweet. The finished buttercream will be stable—meaning it won't separate and turn grainy—and is easy to work with: it spreads over cakes like a dream, takes well to food coloring, and can be piped into all sorts of creative designs.
Berry Layer Cake
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.
Strawberry Meringue Buttercream
This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.