Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Swiss Meringue Buttercream 3.5 (619) 34 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 30, 2022 Print Share Share Tweet Pin Email Yield: 5 cups This all-purpose buttercream is our go-to frosting. Swiss meringue buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be be piped into perfect peaks and patterns. It turns out very light, airy, and white—but easily adapts to tinting with your desired tone. Our recipe will teach you the best method for adding color, as well as a delicious variation for chocolate Swiss meringue buttercream. Ingredients 5 large egg whites 1 cup plus 2 tablespoons sugar Pinch of salt 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature 1 ½ teaspoons pure vanilla extract Directions Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes. To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream. Johnny Miller Cook's Notes For Chocolate Swiss Meringue Buttercream: 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. Print