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Make-Ahead Swiss Meringue Buttercream

Source: Martha Stewart Baby, Winter



Cook's Notes

Store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.

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How would you rate this recipe?
  • KWinchell22
    18 AUG, 2014
    AMAZING! A tip, however: Directions say: store 3 days, warm to room temp, then mix. ROOM TEMP is key. IF you mix too soon, it will curdle and liquify (imagine my horror after making 2 batches, carefully packing them and cake out of town to decorate on site for a bridal shower!) Worry not, just take a small amount(3/4c?), put in micro for no more 8-10 seconds, then mix that in.. the warmed batter will raise temp enough to remix.. OR just REALLY wait until it's room temp to begin mixing. Whew!
  • Dedun69
    8 JUN, 2014
    Awesome recipe. Made this for a friend's daughter's graduation. I must have eaten half the frosting. It was amazing. Making it again later on today for my son's graduation. And to think I'm on a sugar detox diet! Thank you Martha.
  • travelgurl
    31 AUG, 2011
    This is my go to frosting. In no way does it ever taste like grocery store frosting. If I ever go back to the crisco butter Wilton recipe people get mad at me! In fact, I am making a baby shower cake tonight with it.
  • AbbieJean
    20 MAR, 2011
    If you want to spend a good amount of time, effort and money making something that tastes EXACTLY like the grocery store cake frosting, make this. I was horrified at the way it tasted, and super disappointed. Maybe with salted butter, it would taste better. I'm never going to try it.
  • christiwaldron
    11 MAR, 2011
    Amazing texture and flavor. I made it with salted butter because I prefer salty undertones. Very yummy!
  • Madhi
    21 MAY, 2010
    Best frosting recipe ever..really smooth and buttery. Easy to make and great to pipe on cakes and cup cakes!
  • MS12186400
    3 APR, 2010
    WOW! This frosting is so good, I'm giggling. Just buy bigger pants before you even make it!!! : )

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