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Swiss Meringue Buttercream for Meringue Bouquet Cupcakes

Use this buttercream to make our Meringue Bouquet Cupcakes.

  • Yield: Makes 6 cups
Swiss Meringue Buttercream for Meringue Bouquet Cupcakes

Source: Martha Stewart Weddings, Summer 2009


  • 1 1/4 cups sugar
  • 5 large egg whites
  • 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
  • 1 teaspoon pure vanilla extract


  1. Combine sugar and egg whites in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

  2. Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form.

  3. Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla.

Cook's Note

Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

Reviews (2)

  • kyliemlynch 24 Jun, 2012

    would love to see how the roses are made

  • jesusat 28 Jun, 2011

    I love this icing. However, when I attemped to color the icing. . .i used Wilton gel paste colors, it didn't take. Not sure why? would the AmeriColor Gel work better? Whats the best way to tint or color this icing?