Swiss Meringue Buttercream
Use this recipe to make our Garden Rose Wedding Cake.
- Yield: Makes 9 cups
Photography: Victor Schrager
Source: Martha Stewart Weddings, Spring 2003
- 2 1/2 cups sugar
- 10 large egg whites
- 2 pounds (8 sticks) unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
In a heatproof mixing bowl set over a pan of simmering water, whisk sugar and egg whites until sugar dissolves and mixture is warm to the touch, 3 to 4 minutes. Remove from heat; beat on medium-high speed until completely cooled and stiff peaks form, about 10 minutes.
With mixer on medium-low speed, add butter by the tablespoon, beating well after each addition. Beat in vanilla. Use immediately, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before serving, bring to room temperature; using the paddle attachment, beat on low speed approximately 3 minutes.