Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.



Ingredient Checklist


Instructions Checklist
  • In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).

  • Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.

  • Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Reviews (2)

22 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 10
  • 1 star values: 3
Rating: Unrated
9 STICK OF BUTTER? Is this recipe correct?
Rating: Unrated
Oh My Gosh..I made this frosting today and added melted dark chocolate instead of worth it. My 4 year old daughter will attest to it. It really is delicious and maybe the best frosting I ever made!