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Swiss Meringue Buttercream

  • Yield: Makes 6 cups

Source: Martha Stewart Weddings, Winter 2008


  • 5 large egg whites
  • 1 1/2 cups sugar
  • 1 pound (4 sticks) unsalted butter, softened, cut into small pieces
  • Lemon-yellow gel-paste food coloring (or other color)


  1. Whisk egg whites and sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar dissolves and mixture is warm. Attach to mixer, and whisk on high speed until thick and cooled, about 10 minutes. Reduce speed to medium-low. Add butter, a few pieces at a time, beating well after each addition. Beat in food coloring a drop at a time. Reduce speed to low and beat until smooth.

Reviews (2)

  • sugargirl22 7 Apr, 2010

    Yes but this is not the right recipe!!! The directions are totally wrong. Here is the correct link to the recipe:
    The buttercream is safe because the egg whites are "cooked" by the sugar syrup.

  • karlacrabtree 10 Mar, 2010

    If this has raw egg whites, is it safe to have out at room temp for an entire wedding reception?