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Swiss meringue brings a silken smoothness to buttercream.

Source: Martha Stewart Living, January 2009




For this ombre buttercream: 1) Add softened butter to the whipped meringue 1 piece at a time. This will initially deflate the mixture to the point of appearing soupy, which is normal. Continue to beat until the buttercream is smooth and glossy. It may appear curdled along the way; keep beating. 2) Starting at 1 corner of frosted cake, pipe plain buttercream into several rosettes. Squeeze buttercream from pastry bag into a bowl, and add coloring to attain desired shade. Resume piping, and repeat as desired, gradually creating an ombre effect.

Cook's Notes

Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.

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How would you rate this recipe?
  • Kathyscrub
    10 DEC, 2010
    You need to make the basic swiss meringue first, then add the butter. Click on Basic swiss meringue for the recipe.
    • jmullner7980401
      21 APR, 2018
      i believe the ratio for swiss meringue buttercream is 1:2:3 for egg whites, sugar, and butter. So for 6 oz of eggs you should use 16 oz of butter - that's only 4 sticks?!
  • Elizabeth Nesiba
    11 SEP, 2012
  • newyorker22
    10 DEC, 2010
    This buttercream icing only calls for butter.... Yuck!

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