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Martha Stewart Member

Rating: Unrated

04/05/2009

                In Martha's Baking Handbook the Swiss Meringue Buttercream calls for 4 eggs, same amount of butter and 3 sticks of butter.  Has anyone tried either of these - which is the way to go?

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Recipe Summary

Yield: Makes 4 cups

Ingredients

Ingredient Checklist

5 large egg whites

1 1/4 cups sugar

2 cups (4 sticks) unsalted butter, room temperature

1 teaspoon vanilla extract

1/4 teaspoon coarse salt

Gallery

Recipe Summary

Yield: Makes 4 cups

Recipe Summary

Yield: Makes 4 cups

Recipe Summary

Yield: Makes 4 cups

Yield: Makes 4 cups

Makes 4 cups

Ingredients

Ingredients

  • 5 large egg whites
  • 1 1/4 cups sugar
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt

Directions

Combine egg whites, and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.

Transfer bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

At low speed, add butter to egg whites, and beat until smooth. Add vanilla and salt, and continue mixing until incorporated.

Reviews (1)

Add Rating & Review

5 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  1

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

04/05/2009

                In Martha's Baking Handbook the Swiss Meringue Buttercream calls for 4 eggs, same amount of butter and 3 sticks of butter.  Has anyone tried either of these - which is the way to go?

Reviews (1)

Add Rating & Review

5 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  1

1 star values:

                                  0

Add Rating & Review

5 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  1

1 star values:

                                  0

5 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  1

1 star values:

                                  0

5 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  1

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 1
  • 3 star values:
  • 2
  • 2 star values:
  • 1
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

04/05/2009

                In Martha's Baking Handbook the Swiss Meringue Buttercream calls for 4 eggs, same amount of butter and 3 sticks of butter.  Has anyone tried either of these - which is the way to go?

Martha Stewart Member

Rating: Unrated

04/05/2009

                In Martha's Baking Handbook the Swiss Meringue Buttercream calls for 4 eggs, same amount of butter and 3 sticks of butter.  Has anyone tried either of these - which is the way to go?

Rating: Unrated

All Reviews for Swiss Meringue Buttercream for March Cupcakes

  • of Reviews

Reviews:

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All Reviews for Swiss Meringue Buttercream for March Cupcakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest