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Martha Stewart's Swiss Meringue Buttercream

Starburst Cake Martha Stewart
Meringue Buttercream
skill level
Easy
time
1-30min
servings
6 cups
cost
$
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Spread this sugary frosting between layers of moist chocolate cake for an ultimate sweet treat.
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ingredients
  • 1 1/2 cups Sugar
  • 6 large Egg Whites
  • 4 sticks Unsalted Butter (room temperature; cut into pieces)
  • 1 teaspoon pure Vanilla Extract
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 cups Sugar
    6 large Egg Whites
    Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes.  Remove from heat.
  • 2
     
    With an electric mixer on medium speed, whisk egg-white mixture 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.
  • 3
    4 sticks Unsalted Butter (room temperature; cut into pieces)
    1 teaspoon pure Vanilla Extract
    Reduce speed to medium. Add butter, 1 piece at a time, beating well after each addition. Beat in vanilla. Buttercream can be refrigerated up to 3 days or frozen up to 3 months in an airtight container. Bring to room temperature and beat on low speed until smooth before using.
 
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