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Source: Martha Stewart Living Television, Episode 10312
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Ingredients

Directions

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39
  • cmangia7gmail
    20 MAR, 2017
    The comment below are from a few years ago BUT, as a pastry chef, swiss buttercream can really fool people not accustomed to making it. The steps listed above are correct. IMPORTANT: Make sure sugar is well combined with egg whites and heated well enough to have dissolved and is no longer gritty. Immediately put into bowl of standing mixer and whip at medium to medium high until cooled (outside of bowl should NOT be hot to toouch any longer). Slowly add the COOL butter NOT soft room temperature to the mixing bowl a few pieces at a time, keep the mixer beating while you do this (at med high speed) The mixture WILL LOOK curdled NO WORRIES, keep adding butter and keep mixing until all butter is added and buttercream is fluffy and glossy white. It takes a bit of time. Be patient, its worth it..Oh and the vanilla is normally added towards the end of the process.
    Reply
  • Singin18
    18 FEB, 2014
    Make sure butter is actually at room temperature. I tried microwaving butter and ended up with harder chunks that would not incorporate. The entire thing turned into a curdled mess! Wasted time/money. But I'm not giving up on this recipe. It's not Martha's fault I didn't use room temp butter!!
    Reply
  • adozeneggs
    28 DEC, 2008
    I think the first addition is incorrect. You would cook out any vanilla if you added it at this step. Only add the entire amount in step 3.
    Reply
  • cinmike
    24 NOV, 2007
    This recipe says to add the vanilla in the beginning and in the end. Is this correct? If so, how much in the beginning and the end?
    Reply

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