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Martha Stewart's Swiss Meringue Buttercream

Martha Stewart
Servings: 6 cups
1 to 30 min

Meringue Buttercream

  • Ingredients
  • step-by-step directions
Martha Stewart's Swiss Meringue Buttercream
  • 1 1/2 cups Sugar
  • 6 large Egg Whites
  • 4 sticks Unsalted Butter (room temperature; cut into pieces)
  • 1 teaspoon pure Vanilla Extract
  • 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.
  • 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.
  • 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.
Similar categories: Desserts Courses & Meals
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