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Meringue Buttercream

Recipe photo courtesy of Johnny Miller

This buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe can be used to make our Flower Cake.

Source: Martha Stewart Living, November/December 1991



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How would you rate this recipe?
  • MS112621675
    7 MAY, 2015
    I LOVE the flavor and texture of this frosting! My first time making it was a learning experience, but it still turned out great. A few more notes on what to expect would've been helpful, so I'll try to cover those. 1. Meringue mixture will deflate when you add the sugar syrup - this is normal. 2. You can add the butter cold or room temperature, it may get liquidy or curdled - JUST KEEP BEATING! It will come together magically and then you'll have the most buttery, not overly sweet frosting.
  • K k Rose
    13 AUG, 2014
    I followed this recipe very carefully and it was extremely difficult. Something is missing here because my "icing" turned into liquid. :(
    29 NOV, 2013
    Dear DIRECTIONS SUCK!!! I don't think Martha herself could follow them. Its like you left out alot. I am not an expert baker, but I know a few things. I had a hard time with this. No mention as to what speed to whip the butter into the sugar/egg white mixture. Oh, and that it will start to "deflate" once you add the sugar mixture! Unless your the "Next Great Baker", find another recipe, one that has better directions. If not, you'll just second guess yourself
  • cristhiane
    27 MAR, 2013
  • cristhiane
    27 MAR, 2013
  • Wetchman
    23 FEB, 2013
    Very delicious! I couldn't get the sugar to work without crystalizing, so I swapped out 1/4 cup of the sugar for corn syrup. Worked like a charm.
  • noelio
    15 SEP, 2011
    Delicious and beautiful!

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