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Ombre Swiss Meringue Buttercream
Recipe Summary
Yield: Makes about 6 cups; enough to decorate one 8-inch cake
Ingredients
Ingredient Checklist
Basic Swiss Meringue
1 1/4 pounds (5 sticks) unsalted butter, softened
Cook's Notes
Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.
Variations
For this ombre buttercream: 1) Add softened butter to the whipped meringue 1 piece at a time. This will initially deflate the mixture to the point of appearing soupy, which is normal. Continue to beat until the buttercream is smooth and glossy. It may appear curdled along the way; keep beating. 2) Starting at 1 corner of frosted cake, pipe plain buttercream into several rosettes. Squeeze buttercream from pastry bag into a bowl, and add coloring to attain desired shade. Resume piping, and repeat as desired, gradually creating an ombre effect.
Gallery
Ombre Swiss Meringue Buttercream
Recipe Summary
Yield: Makes about 6 cups; enough to decorate one 8-inch cake
Gallery
Ombre Swiss Meringue Buttercream
Ombre Swiss Meringue Buttercream
Ombre Swiss Meringue Buttercream
Recipe Summary
Yield: Makes about 6 cups; enough to decorate one 8-inch cake
Recipe Summary
Yield: Makes about 6 cups; enough to decorate one 8-inch cake
Yield: Makes about 6 cups; enough to decorate one 8-inch cake
Makes about 6 cups; enough to decorate one 8-inch cake
Ingredients
Ingredients
- Basic Swiss Meringue
- 1 1/4 pounds (5 sticks) unsalted butter, softened
Directions
Leave meringue in a mixer fitted with a paddle attachment. Add butter, 2 tablespoons at a time, on low speed, mixing after each addition. Beat until smooth, about 3 minutes.
Cook's Notes
Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.
Variations
For this ombre buttercream: 1) Add softened butter to the whipped meringue 1 piece at a time. This will initially deflate the mixture to the point of appearing soupy, which is normal. Continue to beat until the buttercream is smooth and glossy. It may appear curdled along the way; keep beating. 2) Starting at 1 corner of frosted cake, pipe plain buttercream into several rosettes. Squeeze buttercream from pastry bag into a bowl, and add coloring to attain desired shade. Resume piping, and repeat as desired, gradually creating an ombre effect.
Cook’s Notes
Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.
Variations
For this ombre buttercream: 1) Add softened butter to the whipped meringue 1 piece at a time. This will initially deflate the mixture to the point of appearing soupy, which is normal. Continue to beat until the buttercream is smooth and glossy. It may appear curdled along the way; keep beating. 2) Starting at 1 corner of frosted cake, pipe plain buttercream into several rosettes. Squeeze buttercream from pastry bag into a bowl, and add coloring to attain desired shade. Resume piping, and repeat as desired, gradually creating an ombre effect.
Reviews (3)
Add Rating & Review
154 Ratings
5 star values:
21
4 star values:
35
3 star values:
51
2 star values:
30
1 star values:
17
Reviews (3)
Add Rating & Review
154 Ratings
5 star values:
21
4 star values:
35
3 star values:
51
2 star values:
30
1 star values:
17
Add Rating & Review
154 Ratings
5 star values:
21
4 star values:
35
3 star values:
51
2 star values:
30
1 star values:
17
154 Ratings
5 star values:
21
4 star values:
35
3 star values:
51
2 star values:
30
1 star values:
17
154 Ratings
5 star values:
21
4 star values:
35
3 star values:
51
2 star values:
30
1 star values:
17
- 5 star values:
- 21
- 4 star values:
- 35
- 3 star values:
- 51
- 2 star values:
- 30
- 1 star values:
- 17
Martha Stewart Member
Rating: Unrated
09/11/2012
Good
Martha Stewart Member
Rating: Unrated
12/10/2010
You need to make the basic swiss meringue first, then add the butter. Click on Basic swiss meringue for the recipe.
Martha Stewart Member
Rating: Unrated
12/10/2010
This buttercream icing only calls for butter.... Yuck!
Martha Stewart Member
Rating: Unrated
09/11/2012
Good
Rating: Unrated
Rating: Unrated
12/10/2010
You need to make the basic swiss meringue first, then add the butter. Click on Basic swiss meringue for the recipe.
This buttercream icing only calls for butter.... Yuck!
All Reviews for Ombre Swiss Meringue Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ombre Swiss Meringue Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
