Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Orange Buttercream for Hexagonal Wedding Cake 1 Review 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 9 cups Don't worry if your buttercream appears curdled after all the butter has been added; simply continue beating with the whisk attachment until it is smooth again. If you don't want alcohol in your buttercream, substitute finely grated zest of one large orange -- or more or less to taste -- for the liqueur. Ingredients 2 ½ cups sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, room temperature 2 teaspoons pure vanilla extract ½ cup orange-flavored liqueur, such as Grand Marnier Directions In the heatproof bowl of an electric mixer, combine sugar and egg whites. Set bowl over a pot of gently simmering water, and whisk constantly until mixture is very warm to the touch and sugar is completely dissolved, about 3 minutes (test by rubbing between your fingers to detect any graininess). Attach bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture is cooled and stiff peaks form, 10 to 15 minutes. With mixer on medium-low speed, gradually add butter, a half stick at a time, beating until completely combined after each addition. Beat in vanilla and liqueur. Switch to the paddle attachment, and mix on lowest speed to remove all air bubbles, about 5 minutes. Use immediately, or transfer to an airtight container, and store in the refrigerator for up to 3 days. Before using, bring to room temperature, and beat until smooth with the paddle attachment. Cook's Notes Store in the refrigerator for up to 3 days. Before using, bring to room temperature, and beat until smooth with the paddle attachment. Rate it Print