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Quick Swiss Meringue Buttercream
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: About 10 cups (enough for 7 dozen Number-Themed Mini Birthday Cupcakes, 1 “Who’s Counting?” Birthday Cake, or 1 Pastel Layer Cake)
Ingredients
Ingredient Checklist
2 1/4 cups sugar
10 large egg whites, room temperature
Pinch of salt
8 sticks unsalted butter, room temperature, cut into small pieces
1 tablespoon pure vanilla extract
Gel-paste food coloring (optional)
Cook's Notes
Buttercream can be refrigerated for up to 3 days. Bring to room temperature before using, and beat on low speed until smooth.
Gallery
Quick Swiss Meringue Buttercream
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: About 10 cups (enough for 7 dozen Number-Themed Mini Birthday Cupcakes, 1 “Who’s Counting?” Birthday Cake, or 1 Pastel Layer Cake)
Gallery
Quick Swiss Meringue Buttercream
Quick Swiss Meringue Buttercream
Quick Swiss Meringue Buttercream
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: About 10 cups (enough for 7 dozen Number-Themed Mini Birthday Cupcakes, 1 “Who’s Counting?” Birthday Cake, or 1 Pastel Layer Cake)
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: About 10 cups (enough for 7 dozen Number-Themed Mini Birthday Cupcakes, 1 “Who’s Counting?” Birthday Cake, or 1 Pastel Layer Cake)
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Yield: About 10 cups (enough for 7 dozen Number-Themed Mini Birthday Cupcakes, 1 “Who’s Counting?” Birthday Cake, or 1 Pastel Layer Cake)
About 10 cups (enough for 7 dozen Number-Themed Mini Birthday Cupcakes, 1 “Who’s Counting?” Birthday Cake, or 1 Pastel Layer Cake)
Ingredients
Ingredients
- 2 1/4 cups sugar
- 10 large egg whites, room temperature
- Pinch of salt
- 8 sticks unsalted butter, room temperature, cut into small pieces
- 1 tablespoon pure vanilla extract
- Gel-paste food coloring (optional)
Directions
Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking, until sugar dissolves, about 2 minutes.
Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment. Beat until air bubbles are gone, 2 to 3 minutes more.
Beat in food coloring, 1 drop at a time, until desired color is achieved. (If making more than 1 color, divide buttercream and work in batches.)
Cook's Notes
Buttercream can be refrigerated for up to 3 days. Bring to room temperature before using, and beat on low speed until smooth.
Cook’s Notes
Buttercream can be refrigerated for up to 3 days. Bring to room temperature before using, and beat on low speed until smooth.
Reviews (3)
Add Rating & Review
31 Ratings
5 star values:
2
4 star values:
5
3 star values:
3
2 star values:
17
1 star values:
4
Reviews (3)
Add Rating & Review
31 Ratings
5 star values:
2
4 star values:
5
3 star values:
3
2 star values:
17
1 star values:
4
Add Rating & Review
31 Ratings
5 star values:
2
4 star values:
5
3 star values:
3
2 star values:
17
1 star values:
4
31 Ratings
5 star values:
2
4 star values:
5
3 star values:
3
2 star values:
17
1 star values:
4
31 Ratings
5 star values:
2
4 star values:
5
3 star values:
3
2 star values:
17
1 star values:
4
- 5 star values:
- 2
- 4 star values:
- 5
- 3 star values:
- 3
- 2 star values:
- 17
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
02/20/2014
I love this recipe although I don't use it as often as I'd like because if the quantity it makes. Tonight I also added melted chocolate to it and it was delicious.
Martha Stewart Member
Rating: Unrated
02/13/2011
The first time I made this it turned out perfectly. I have tried to make it twice since then, and both times it starts to appear curdled once all the butter has been added. Please let me know what I'm doing wrong!!
Martha Stewart Member
Rating: Unrated
02/06/2011
It took me about 30 minutes to get the stiff glossy peaks, instead of the 10 indicated. The frosting was very good for smoothing onto cake, although not especially moist and tasty. I added blueberries to the cake to improve the moistness but it was insufficient. I won't be making this frosting again.
Martha Stewart Member
Rating: Unrated
02/20/2014
I love this recipe although I don't use it as often as I'd like because if the quantity it makes. Tonight I also added melted chocolate to it and it was delicious.
Rating: Unrated
Rating: Unrated
02/13/2011
The first time I made this it turned out perfectly. I have tried to make it twice since then, and both times it starts to appear curdled once all the butter has been added. Please let me know what I'm doing wrong!!
Rating: Unrated
02/06/2011
It took me about 30 minutes to get the stiff glossy peaks, instead of the 10 indicated. The frosting was very good for smoothing onto cake, although not especially moist and tasty. I added blueberries to the cake to improve the moistness but it was insufficient. I won't be making this frosting again.
All Reviews for Quick Swiss Meringue Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Quick 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
