New This Month

Brown-Sugar Buttercream

Use this buttercream for our Brown-Sugar Marble Wedding Cake.

  • Yield: Makes 6 cups

Source: Martha Stewart Weddings, Fall 2009


  • 1 1/4 cups light-brown sugar
  • 5 large egg whites
  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract


  1. Whisk sugar and whites in heatproof mixer bowl over simmering water until hot, 3 to 5 minutes. Return bowl to mixer. Whisk until cooled, about 12 minutes. Switch to paddle; add butter, 1 tablespoon at a time. Stir in vanilla. Use within 4 hours, or refrigerate up to 5 days.

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