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Nutrition Facts
Serving Size 1 cups 207g Recipe makes 9 1/2 cups)
Calories 1067
Calories from Fat 836		(78%)
Amount Per Serving		%DV
	Total Fat 93.0g	143%
	Saturated Fat 62.8g	313%
	Monounsaturated Fat 20.8g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 205mg		68%
Sodium 77mg		3%
Potassium 211mg		6%
Total Carbohydrate 58.7g		19%
	Dietary Fiber 3.9g	15%
	Sugars 54.8g
Protein 6.2g		12%
how is this calculated?

Swiss Meringue Buttercream

Recipe #395480 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef mariajane
Oct 19, 2009

To make coconut buttercream for the filling, beat in 1 cup shredded unsweetened coconut with the vanilla in step 3. If your mixer bowl is large enough, you can double this recipe. This recipe comes from Martha Stewart M-m-m good!!

9 1/2 cups (change servings and units)

Ingredients

2 1/2 cups sugar
10 large egg whites
2 lbs unsalted butter, cut into tablespoons, softened
2 teaspoons pure vanilla extract
1 cup shredded unsweetened coconut (optional for coconut buttercream)

Directions

1
Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer.
2
Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
3
Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and coconut if making buttercream for filling. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.