Use a candy thermometer to ensure the egg white mixture reaches a safe temperature. Make sure your bowl and whisk are completely clean and grease-free for the best meringue. Softened butter is key. If the butter is too cold, the buttercream may curdle. Don't be afraid to keep mixing if the buttercream looks curdled. It will eventually come together into a smooth, silky consistency. For different flavor variations, try using other extracts, such as almond or lemon.
Easiest, Most Delicious Meringue Buttercream
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING24 People
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VIEWS403
Indulge in the ethereal delight of Meringue Buttercream – a cloud-like frosting that elevates any dessert. This recipe yields a generous batch of silky-smooth, melt-in-your-mouth buttercream, perfect for adorning cakes and cupcakes with an exquisite touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol61 mg
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Protein1 g
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Saturated Fat15 g
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Sodium17 mg
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Sugar17 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Combine egg whites and sugar in the heatproof bowl of a stand mixer or a large metal bowl. (2 minutes)
02 Step
Recipe View Set the bowl over a saucepan filled with about 2 inches of simmering water, ensuring the bottom of the bowl doesn't touch the water. This creates a double boiler. (1 minute)
03 Step
Recipe View Whisk constantly until the sugar is completely dissolved and the mixture is hot to the touch and a thermometer reaches 160°F (71°C). This may take 5-7 minutes.
04 Step
Recipe View Carefully transfer the bowl to your stand mixer fitted with the whisk attachment, or use a hand mixer. (1 minute)
05 Step
Recipe View Beat on high speed until the meringue is stiff, glossy, and the bowl is cool to the touch. This may take 8-12 minutes.
06 Step
Recipe View Reduce the speed to medium and gradually add the softened butter, a few tablespoons at a time, allowing each addition to fully incorporate before adding the next. (5 minutes)
07 Step
Recipe View Continue beating until the buttercream is smooth and creamy. It may appear curdled at first, but keep mixing – it will come together. (2-3 minutes)
08 Step
Recipe View Stir in the vanilla extract. (1 minute)
09 Step
Recipe View Use immediately or store in an airtight container in the refrigerator for up to a week. Before using, bring to room temperature and re-whip until smooth.
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Bradly Pacocha
Oct 22, 2024This recipe is foolproof! My buttercream turned out perfect, smooth, and not too sweet.
Tatum Goyette
Sep 13, 2024I was intimidated by meringue buttercream, but this recipe made it so easy to understand. Thank you!
Dawson Reichel
Jun 21, 2024The instructions were clear and concise. My cake looked like it came from a bakery!
Charlotte Gerlach
Oct 24, 2023I added a pinch of salt to balance the sweetness, and it was amazing!