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Easy Vanilla Swiss Meringue Buttercream

Fluffy and delicious, this vanilla Swiss meringue buttercream is a versatile topping.

  • Yield: Makes about 10 cups

Source: Martha Stewart Weddings, Spring 2007


  • 10 large egg whites
  • 3 cups sugar
  • 4 cups (8 sticks) unsalted butter, cut into small pieces, softened
  • 1/2 vanilla bean, seeds scraped and reserved (pod discarded)


  1. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer, 2 to 3 minutes.
  2. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and cooled, about 10 minutes. Reduce speed to medium-low; add butter, several pieces at a time, beating well after each addition. Beat in vanilla seeds. Reduce speed to low; beat until smooth.

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