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Nutrition Facts

Serving Size 1 (83g)

Recipe makes 16 servings

The following items or measurements are not included below:

3 tablespoons Grand Marnier

Calories 358
Calories from Fat 259 (72%)
Amount Per Serving %DV
Total Fat 28.8g 44%
Saturated Fat 18.2g 91%
Monounsaturated Fat 7.5g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 76mg 25%
Sodium 234mg 9%
Potassium 37mg 1%
Total Carbohydrate 25.2g 8%
Dietary Fiber 0.0g 0%
Sugars 25.1g
Protein 1.7g 3%

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Martha Stewart's Grand Marnier Italian Buttercream Frosting

Recipe #122632 | 30 min | 15 min prep | add private note
(2) RATE IT NOW Print Recipe
Jessica K

By: Jessica K
May 17, 2005

This is the icing she says to put on every wedding cake and is her most popular!!! Got it out of my Martha Stewart cookbook. have not used it myself but posted in regards to a request.

SERVES 16 -18 (change servings and units)

Ingredients

Directions

  1. 1
    Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).
  2. 2
    Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat.
  3. 3
    When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.
  4. 4
    In seperate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!

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Featured Reviews for This Recipe

From: gentylwind

On Jul 5, 2008

This frost is FANTASTIC. It is well worth the effor to make it. Don't substitute anything if you want it to come out right. Not only is it delicious, but its physically just beautiful. It looks like satin. A word of advice: The previous poster who mentioned temperature was not kidding! My house is well air conditioned, but this frosting started to melt as I iced my cake. Heartbreaking given the effort put into making it. I would strongly suggest having your cake halves cold when you ice them. I made this with Cherry Cake and it could not have turned out more delicious. Highly recommend both!

0 people found this review helpful

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    • From: Chef #712109

    On May 11, 2008

    I tried this recipe but I altered it a little. I used store-bought white chocolate flavored syrup in place of the homemade syrup; which I added to the egg whites. Hmm...maybe that is why I failed with this recipe. Anyway, with final results, the frosting was like solid butter with a small taste of the white chocolate syrup. It was like I had frosted the cake with solid butter. I think this recipe was more complicated than it looked. I think I will stick to an easier recipe.

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    • From: mvb

    On Jun 14, 2005

    I have made this many times and it is delicious! Be aware that it is fussy. One pound of butter is enough. Make sure your kitchen is not too hot or it will melt in your pastry bag while you decorate your cake. I have had it curdle, but keep beating and it will smooth out.

    1 person found this review helpful

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