Swiss Meringue Buttercream for Marble Cake
Use this recipe to make our Marble Wedding Cake.
- Yield: Makes 10 cups
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 2004
- 12 large egg whites
- 3 cups sugar
- 2 pounds (8 sticks) unsalted butter, slightly softened
- 2 teaspoons pure vanilla extract
Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer, 2 to 3 minutes.
Transfer bowl to mixer; fit mixer with the whisk. Beat on high until mixture is fluffy and cooled, about 10 minutes.
Reduce speed to medium-low; add butter several tablespoons at a time, mixing well after each addition. Add vanilla, and mix until buttercream comes together, 3 to 5 minutes. Reduce speed to low, and mix until buttercream is smooth and no air bubbles remain, about 2 minutes.