New This Month

Swiss Meringue Buttercream for Meringue Bouquet Cupcakes


Use this buttercream to make our Meringue Bouquet Cupcakes.

  • Yield: Makes 6 cups

Source: Martha Stewart Weddings, Summer 2009


  • 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


  1. 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.
  2. 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.
  3. Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla.

Cook's Notes

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.

Reviews Add a comment

  • Kylie Lynch
    24 JUN, 2012
    would love to see how the roses are made
  • jesusat
    28 JUN, 2011
    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?