• Cooking Time:
  • Servings:
  • Preparation Time:


Martha says, "If you live in a warm climate or you want to display your cupcakes for an extended period of time, use half solid vegetable shortening and half butter, which will result in a more stable frosting."


  • 3/4 cup sugar
  • 3 large egg whites
  • 1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
  • 3 ounces semisweet chocolate, melted and cooled


  • Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment.
  • Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes.
  • Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.
  • Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated.
  • Beat in chocolate.
  • If not using immediately, refrigerate buttercream in an airtight container for up to a week.
  • Bring to room temperature, and rebeat or stir vigorously before using.

Categories: Dessert  Frosting 

Author Credit: Martha Stewart

© 2006-2017 BakeSpace, Inc. All Rights Reserved