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Source: Martha Stewart Living, March 2004



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How would you rate this recipe?
  • suyinbatija
    21 DEC, 2010
    I had the same problem, was a wonderfull meringue and then it was terrible... i mix for a considerable time, but it was wear, like milk with lemon.... i was very sad because i wanted to do some cupcakes for my baby's birthday and i had to put all the mix inside the garbage can... please can you help me too
  • lagne
    30 MAR, 2010
    Most buttercream problems can be solved by continuing to beat it. If there's a significant difference in temperature between the meringue and butter, the frosting will temporarily break down; if you keep beating, the temperatures will adjust and the curdled mess will become smooth. You may have to beat it for as long as 15-20 minutes, but don't give up on it! Just make sure your meringue is room-temp before adding butter, and if you have a stand mixer, definitely use it.
  • jenheideman
    25 JAN, 2010
    Chibig: you may have added the butter too early.
  • chibigirlflower3
    25 MAR, 2009
    i tried this one and the taste was really good, but after adding butter the meringue deflated almost completely - no piping possible ;__; anyone knows what went wrong?
  • Scottel44
    20 MAR, 2008
    Can you use egg beaters egg whites?
  • tliloia
    3 MAR, 2008
    This buttercream is easy enough for weekday cupcakes, but elegant enough to cover a wedding cake. I used a quarter of the recipe -- which worked flawlessly. This is my new basic frosting recipe.

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