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22 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  5

2 star values:

                                  10

1 star values:

                                  3

Martha Stewart Member

Rating: Unrated

11/09/2013

                9 STICK OF BUTTER? Is this recipe correct?

Martha Stewart Member

Rating: Unrated

10/21/2011

                Oh My Gosh..I made this frosting today and added melted dark chocolate instead of vanilla....so worth it. My 4 year old daughter will attest to it. It really is delicious and maybe the best frosting I ever made!

Back to Swiss Meringue Buttercream for Chocolate-Peppermint Cake

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Recipe Summary

Yield: Makes 12 cups

Ingredients

Ingredient Checklist

12 large egg whites

3 3/4 cups sugar

4 1/2 cups (9 sticks) unsalted butter, room temperature, cut into tablespoons

1 tablespoon pure vanilla extract

Gallery

Recipe Summary

Yield: Makes 12 cups

Recipe Summary

Yield: Makes 12 cups

Recipe Summary

Yield: Makes 12 cups

Yield: Makes 12 cups

Makes 12 cups

Ingredients

Ingredients

  • 12 large egg whites
  • 3 3/4 cups sugar
  • 4 1/2 cups (9 sticks) unsalted butter, room temperature, cut into tablespoons
  • 1 tablespoon pure vanilla extract

Directions

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).

Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.

Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Reviews (2)

Add Rating & Review

22 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  5

2 star values:

                                  10

1 star values:

                                  3

Martha Stewart Member

Rating: Unrated

11/09/2013

                9 STICK OF BUTTER? Is this recipe correct?

Martha Stewart Member

Rating: Unrated

10/21/2011

                Oh My Gosh..I made this frosting today and added melted dark chocolate instead of vanilla....so worth it. My 4 year old daughter will attest to it. It really is delicious and maybe the best frosting I ever made!

Reviews (2)

Add Rating & Review

22 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  5

2 star values:

                                  10

1 star values:

                                  3

Add Rating & Review

22 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  5

2 star values:

                                  10

1 star values:

                                  3

22 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  5

2 star values:

                                  10

1 star values:

                                  3

22 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  5

2 star values:

                                  10

1 star values:

                                  3
  • 5 star values:
  • 3
  • 4 star values:
  • 1
  • 3 star values:
  • 5
  • 2 star values:
  • 10
  • 1 star values:
  • 3

Martha Stewart Member

Rating: Unrated

11/09/2013

                9 STICK OF BUTTER? Is this recipe correct?

Martha Stewart Member

Rating: Unrated

10/21/2011

                Oh My Gosh..I made this frosting today and added melted dark chocolate instead of vanilla....so worth it. My 4 year old daughter will attest to it. It really is delicious and maybe the best frosting I ever made!

Martha Stewart Member

Rating: Unrated

11/09/2013

                9 STICK OF BUTTER? Is this recipe correct?

Rating: Unrated

Rating: Unrated

10/21/2011

                Oh My Gosh..I made this frosting today and added melted dark chocolate instead of vanilla....so worth it. My 4 year old daughter will attest to it. It really is delicious and maybe the best frosting I ever made!

All Reviews for Swiss Meringue Buttercream for Chocolate-Peppermint Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Swiss Meringue Buttercream for Chocolate-Peppermint Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest