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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?
  • 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.
  • 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.
    • sarabara081
      5 OCT, 2016
      Same for me! Came together nice but I felt like I was eating straight butter.
  • 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.
  • poorich
    7 JUL, 2016
    Patience, patience ,patience...followed the instructions & it turned out fabulous ! Also watched the video & it helped tremendously .
  • carolreaderya
    12 JUN, 2016
    My favorite frosting so far! Very easy to make and it is not sickly buttery or sweet, very silky!
  • hankciwliveco
    30 APR, 2016
    Made two batches both turned out excellent! This is my go to for frosting from now on!
  • jenniethomson
    12 NOV, 2015
    Mine keeps separating at the last stages of putting in all the butter! !? why does this happen. Everything is cold and my kitchen is also cold. whats going wrong?
    • lmkoskelagma
      3 DEC, 2015
      Don't worry, this always happens to me too. You just have to keep mixing, it will eventually turn smooth again! :)

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