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Swiss Meringue Buttercream

Recipe photo courtesy of Johnny Miller

This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.




Cook's Notes

Chocolate variation: Using a flexible spatula, fold 4 1/2 ounces semisweet chocolate, melted and cooled, into buttercream mixture in step 3, along with the vanilla extract.

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How would you rate this recipe?
  • jcook9000015006
    24 MAR, 2019
    The recipe is too rich and irritated our stomachs. I would make it again using seven egg whites and 3 sticks of butter.
  • d25l
    7 MAR, 2011
    I am a professional pastry chef and this has become one of my 'go to' buttercreams., I have used this recipe several times and have never had any problems with it the day after. Let it come to room temperature and beat on low speed with paddle attachment.
    • candiemae1987
      5 OCT, 2018
      Do you know if you can use butter flavored shortening instead of butter?
  • amandanich4505652
    20 AUG, 2016
    This is the first recipe of Martha's that has let me down. I followed the directions exactly and texture-wise, it looks fantastic, but it tastes as if the cake is frosted with pure butter; it has zero sweetness and feels like nothing but butterfat. Guess I will stick with my regular American buttercream.
    • helenjzk
      28 JUN, 2018
      This recipe just has too much butter. I compared about 5 recipes and this one is just wrong.
    • sarabara081
      5 OCT, 2016
      Same for me! Came together nice but I felt like I was eating straight butter.
  • helenjzk
    28 JUN, 2018
    The ratio of eggs to butter is out by a long way. I fixed what I’d made by whipping up an extra 4 eggs and just under a cup of sugar. Disappointed. Helenjzk
  • sharoncyber
    14 JUN, 2018
    This is the best ever frosting recipe. The frosting is not sweet and melts in your mouth.
  • MS10444105
    26 FEB, 2018
    Very smooth and creamy, and not too sweet- a huge hit. The texture was fantastic, and it piped beautifully. It's definitely less sweet than an American buttercream, but everyone (kids and adults alike) at my party loved it.
  • caabbott61
    28 FEB, 2017
    New to this, what is the difference between this and 7 minute frosting?
    • fourkingsbakery
      16 MAR, 2017
      Buttercream is as the name implies, has butter added to the frosting to finish it. Seven minute frosting has no butter, simply egg whites, sugar, cream of tartar and light corn syrup
  • beths228
    4 MAR, 2017
    Delicious and easy. Prefer the Swiss meringue over American buttercreams.
  • pelicanpier2012
    1 JAN, 2017
    Delicious... satin smooth... perfect amount of sweet. Received rave reviews. Easy to make, that seems to be foolproof. Absolutely a go to recipe! Cupcakes Note: I stumbled across a SMBC recipe for cupcakes after I made this one (for cupcakes) so I will make that one next time. The ingredients are the same, just increased here and there. So, just FYI in case you are making cupcakes, there is another recipe out there by Martha. It is not white-white because of the butter, obviously.
  • sarabara081
    5 OCT, 2016
    Everything came together wonderfully BUT all I can taste is the butter. It's way too much and ruined it for me.

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