Use this recipe when making our Block Cakes and Bootie Cakes.

Unknown origin, May 2006 (published), Martha Stewart Baby 2000, Martha Stewart Baby, Spring 2003


Recipe Summary

Makes about 10 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a heatproof mixing bowl set over a pot of simmering water, whisk together the sugar and egg whites until sugar has dissolved and mixture is warm, 2 to 3 minutes. Remove bowl from heat.

  • Using an electric mixer, beat egg-white mixture on high speed until fluffy and completely cooled, about 10 minutes.

  • With mixer on low speed, add the butter, a tablespoon at a time, beating until fully incorporated after each addition. (Don't worry if your buttercream appears curdled after all the butter has been added; continue beating until smooth again.)

  • Add the vanilla extract, and beat until combined. If using buttercream the same day, let stand at room temperature, covered tightly with plastic wrap. When tinting buttercream, add food coloring a drop at a time, and stir well before adding more.

Cook's Notes

Transfer buttercream to an airtight container, and refrigerate up to 5 days; before using, bring to room temperature, and beat until smooth, about 10 minutes. Do not tint before storing, as color tends to fade.