Use this Swiss Meringue Buttercream to make our Meringue Bouquet Cupcakes.

Martha Stewart Weddings, Summer 2009, Martha Stewart Weddings, Summer 2009


Recipe Summary

Makes 6 cups


Ingredient Checklist


Instructions Checklist
  • Combine sugar and egg whites in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

  • Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form.

  • Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.


Reviews (1)

7 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
I love this icing. However, when I attemped to color the icing. . .i used Wilton gel paste colors, it didn't take. Not sure why? would the AmeriColor Gel work better? Whats the best way to tint or color this icing?