Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Vanilla and Chocolate Buttercream 2.9 (14) 2 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 September 28, 2016 Print Share Share Tweet Pin Email Photo: WILLIAM ABRANOWICZ Yield: Makes 10 cups (8 cups chocolate and 2 cups vanilla) This frosting goes with our Movie Star Cake. Ingredients 2 ¼ cups sugar 9 large egg whites 4 cups (8 sticks) unsalted butter, room temperature, cut into tablespoons 2 teaspoons pure vanilla extract 8 ounces semisweet chocolate, melted and cooled Gel-paste food colors in pink and yellow Directions In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes. With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add vanilla. Beat on low speed until smooth, about 5 minutes. Measure out 2 cups vanilla buttercream; set aside. Add chocolate to remaining buttercream; mix on low until combined. Divide reserved vanilla buttercream into thirds; tint one yellow and one pink. Add 1 to 2 tablespoons chocolate buttercream to the third to make a light brown for piping a contrasting border. Use immediately. Cook's Notes Don't worry if the buttercream looks curdled after all the butter has been added; it will become smooth again with continued beating. Print