Swiss Meringue Buttercream
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Martha Stewart Weddings, Summer 2009
- Yield Makes 6 cups
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Ingredients
- 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
Directions
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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.
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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.
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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.
Recipe Reviews
Reviews (2)
DIY Cake Decorations
would love to see how the roses are made
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?