Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Swiss Meringue Buttercream 3.0 (7) 1 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 October 14, 2021 Print Rate It Share Share Tweet Pin Email Yield: 6 cups Use this Swiss Meringue Buttercream to make our Meringue Bouquet Cupcakes. Ingredients 1 ¼ cups sugar 5 large egg whites 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature 1 teaspoon pure vanilla extract Directions 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. Rate it Print