Swiss Meringue Buttercream

Use this recipe when making our Chenille Panel Cake.

  • Yield: Makes 9 cups of batter

Source: Martha Stewart Weddings, Winter 2000


  • 2 1/2 cups sugar
  • 10 large egg whites
  • 4 cups (8 sticks) unsalted butter, cut into small pieces, room temperature
  • 1 teaspoon pure vanilla extract


  1. In the heat-proof bowl of an electric mixer, combine the sugar and egg whites. Place bowl over a pot of simmering water, and whisk constantly until the mixture feels hot to the touch and the sugar is dissolved, about 3 minutes. Transfer bowl to the mixer stand. Using the whisk attachment, beat the mixture on high speed until cooled, about 15 minutes.

  2. Beat in the butter, one piece at a time, beating until incorporated. Beat in vanilla. Use immediately or store in an airtight container in the refrigerator.


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