Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Martha's Swiss Meringue Buttercream 3.6 (61) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 30 mins Yield: About 6 1/2 cups Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting too sweet. The finished buttercream will be stable—meaning it won't separate and turn grainy—and is easy to work with: it spreads over cakes like a dream, takes well to food coloring, and can be piped into all sorts of creative designs. Ingredients 1 ¾ cups sugar 6 large egg whites Pinch of kosher salt 5 sticks unsalted butter, cut into tablespoons, room temperature 1 teaspoon pure vanilla extract Directions Bring a saucepan filled with about 2 inches of water to a simmer. Meanwhile, combine sugar, egg whites, and salt in a large heatproof mixing bowl. Set bowl over (not in) pan of simmering water and whisk until whites are warm to the touch and sugar has dissolved, 2 to 3 minutes. (Test by rubbing between your fingers; mixture should feel smooth.) Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff, glossy peaks form and mixture has cooled completely, about 12 minutes. Reduce speed to medium-low; add butter, 2 tablespoons at a time, beating to incorporate fully after each addition. (Don't worry if buttercream appears curdled at this point; it will become perfectly smooth again with continued beating.) Beat in vanilla. Switch to paddle attachment and beat on lowest speed to remove air bubbles, 3 to 5 minutes. If using buttercream the same day, cover bowl with plastic wrap and let stand at room temperature until ready to use. If not using the same day, transfer buttercream to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, then beat with paddle attachment on lowest speed until smooth and pliable, about 10 minutes. Rate it Print