Rating: 3.67 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Martha Stewart Living, March 2004

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Recipe Summary test

Yield:
Makes about 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140 degrees.on an instant-read thermometer, 2 to 3 minutes.

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  • Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.

  • Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla; beat until frosting comes together, 3 to 5 minutes. Beat on lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

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Reviews (6)

6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
12/21/2010
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
Rating: Unrated
03/30/2010
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.
Rating: Unrated
01/25/2010
Chibig: you may have added the butter too early.
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Rating: Unrated
03/25/2009
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?
Rating: Unrated
03/20/2008
Can you use egg beaters egg whites?
Rating: Unrated
03/03/2008
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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