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Swiss Meringue Buttercream

4

Don't worry if the buttercream appears curdled after you've added butter; it will come together after you beat it with the paddle attachment.

  • Yield: Makes 9 cups

Photography: Lisa Hubbard

Source: Martha Stewart Weddings, Winter 2002

Ingredients

  • 2 pounds (8 sticks) unsalted butter, room temperature
  • 2 1/2 cups sugar
  • 10 large egg whites
  • 2 teaspoons pure vanilla extract

Directions

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until fluffy and pale. Transfer to a bowl.

  2. Fill a medium saucepan one-quarter full with water; bring to a boil. Simmer.

  3. Combine sugar and egg whites in heat-proof bowl or clean bowl of electric mixer; place over saucepan. Whisk constantly until sugar dissolves and whites are warm to the touch, 3 to 4 minutes. Test by rubbing between your fingers.

  4. Beat egg-white mixture on medium speed until fluffy and cooled, about 10 minutes. On high speed, whisk until stiff peaks form. Reduce speed to medium-low; add butter a few tablespoons at a time, beating well. Stir in vanilla.

  5. Switch to paddle attachment; beat mixture on lowest speed, 3 to 5 minutes. Leave at room temperature if using the same day.

Reviews Add a comment

  • Kathy0426
    9 APR, 2010
    I just tried this recipe and everything was fine until I added the butter. It changed consistency to where it wasn't perfectly smooth anymore and became loose. Not stiff enough to make the flowers at all. Anyone know what happened?
    Reply
  • Pryor
    28 MAR, 2009
    mmsrjs - go to the wedding cake section, Meringue Cakes and look for the Loose Petal Cake, it gives complete instructions. This section is just to give the recipe for the meringue buttercream, hope that helps
    Reply
  • sweetindulgence
    1 APR, 2008
    what consistancy is this going to give me and what method/ingredients do I use to change the consistancy should I need to?
    Reply
  • sweetindulgence
    1 APR, 2008
    what consistancy is this going to give me and what method/ingredients do I use to change the consistancy should I need to?
    Reply
  • mmsrjs
    20 JAN, 2008
    WISH THEY WOULD TELL US HOW TO FROST THE CAKE TO OBTAIN THIS SPECIAL EFFECT. ANYONE KNOW HOW?
    Reply