Meringue Buttercream Recipes

This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.

Use this recipe to frost your favorite layer cake.

This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.

Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.

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.

Piped buttercream forms the petals of these blooming beauties, while chocolate-covered sunflower seeds create the centers.

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.  

This fluffy frosting is the perfect canvas for the Sprinkle Cake's rainbow of tiny candies.

Flavored with instant espresso powder, this lively frosting goes especially well with chocolate desserts, whether it's a simple batch of cupcakes or Martha's next-level Chocolate Meringue Cake with Coffee Buttercream.

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.

Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.