Swiss Meringue Buttercream for Meyer Lemon Anniversary Cake

Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake. 

Martha Stewart Living, January 2006

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Recipe Summary

Yield:
Makes 7 1/2 cups
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Ingredients

Directions

  • Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until cool and stiff (but not dry) peaks form, about 6 minutes.

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  • Fit mixer with the paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Mix until frosting comes together but is still smooth and glossy, 3 to 5 minutes. Tint with food coloring; stir until smooth.

Cook's Notes

You will need 15 cups of buttercream to complete Martha's Meyer Lemon Anniversary Cake (14 cups for frosting the cake; one cup for piping around the layers and assembling the toppers). Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

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Reviews (3)

5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Anonymous
Rating: 5 stars
01/12/2019
I simply love this recipe and it’s results. I made this for a going away party for 100 people. it was a hit. There was not a crumb left. And I am asked to make this cake often. My only suggestion is keep it refrigerated because of the butter. Make sure it’s not too hot outside when serving. Transporting the cake was tricky. Be creative if making the whole cake. It is heavy. Recipe is great to cut in half. Thank you this is my favorite cake. Who doesn’t love lemons?
Anonymous
Rating: Unrated
02/01/2009
I've made this recipe twice and I love it. Not too sweet. It is more of an adult frosting. I agree it is buttery and more for people who don't like overly sweet frosting,like me. I made this entire cake for my grandfather's 90th birthday and it was fantastic and everyone at it and asked to take some home.
Anonymous
Rating: Unrated
06/20/2008
This recipe was simply gross. I followed the directions absolutely, even using a thermometer in step 1. After taste-testing it and adding another cup of sugar on my own it is still far too buttery... like movie-theatre popcorn atop my otherwise delicious lemon cupcake. I brought the cupcakes to my school to pawn off on my students (14 year-old boys) and even they scraped the frosting off. In other words, don't bother.
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