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White-Chocolate Buttercream for Rose-Petal Wedding Cake

You will need three batches of buttercream to coat the Rose-Petal Wedding Cake.

  • Yield: Makes about 6 cups

Source: Martha Stewart Weddings, Summer 2005


  • 1 1/4 cups sugar
  • 5 large egg whites
  • 1 pound (4 sticks) unsalted butter, softened, cut into tablespoons
  • 1 teaspoon pure vanilla extract
  • 1/3 pound best-quality white chocolate, melted
  • Yellow food coloring


  1. Put sugar and egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until whites are warm to touch and sugar has dissolved, 3 to 4 minutes (test by rubbing mixture between your fingers).
  2. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
  3. Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and chocolate. Tint buttercream with yellow food coloring, 1 drop at a time, to desired shade. If not using immediately, refrigerate buttercream in an airtight container up to 3 days, or freeze up to 1 month. Bring to room temperature before using; beat on low speed until smooth, about 3 minutes.

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