Martha Stewart's Swiss Meringue Buttercream

Meringue Buttercream

skill level

Easy

time

1-30min

servings

6 cups

cost

Contributed by : Martha Stewart

Spread this sugary frosting between layers of moist chocolate cake for an ultimate sweet treat.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 1 1/2 cups Sugar
6 large Egg Whites

instructions 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.
step 2

ingredients

instructions 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.
step 3

ingredients 4 sticks Unsalted Butter (room temperature; cut into pieces)
1 teaspoon pure Vanilla Extract

instructions 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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