Ensure your bowl and whisk are completely clean and free of any grease, as this can prevent the meringue from forming properly. Room temperature butter is crucial for a smooth buttercream. If the butter is too cold, it will create lumps; if it's too warm, the buttercream will be too soft. Be patient during the whipping process. It may take some time for the buttercream to come together, especially after adding the butter. Don't be discouraged if it looks curdled at first; just keep whipping! For different flavors, try using other extracts like almond, lemon, or peppermint. You can also add melted chocolate or fruit purees to customize the buttercream to your liking. Buttercream can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using, and re-whip to restore its smooth consistency.
Meringue Buttercream
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING30 People
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VIEWS12
Embark on a journey to create a flawlessly smooth and exquisitely silky Meringue Buttercream. This recipe offers a delightful balance, ensuring it's neither overly sweet nor excessively buttery. A true baker's dream, it boasts exceptional piping capabilities for stunning cake decorations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol41 mg
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Protein1 g
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Saturated Fat10 g
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Sodium17 mg
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Sugar10 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a heat-proof bowl (such as stainless steel or glass), combine the egg whites and granulated sugar. (2 minutes)
02
Step
5 mins
Place the bowl over a saucepan filled with simmering water, ensuring the bowl doesn't touch the water. This creates a double boiler. Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C). Use a candy thermometer to monitor the temperature. (5-7 minutes)
03
Step
0 mins
Remove the bowl from the heat and transfer the mixture to a stand mixer fitted with the whisk attachment.
04
Step
8 mins
Whip on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch. The meringue should be thick and stable. (8-12 minutes)
05
Step
0 mins
With the mixer on low speed, gradually add the softened butter, a few tablespoons at a time, allowing each addition to fully incorporate before adding the next.
06
Step
5 mins
Once all the butter is added, increase the mixer speed to medium-high and whip until the buttercream comes together and is smooth and creamy. It may appear curdled at first, but continue whipping, and it will emulsify. (5-10 minutes)
07
Step
1 mins
Add the vanilla extract and mix until well combined. (1 minute)
08
Step
0 mins
Use immediately, or store in an airtight container in the refrigerator for up to a week. Re-whip before using.
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Isaias Crist
Jun 29, 2025I added a little bit of lemon zest to mine, and it was absolutely divine!
Fernando Brakus
Jun 26, 2025I love that this isn't overly sweet!
Aniya Ledner
Jun 22, 2025This recipe is a game-changer! My buttercream has never been so smooth and stable.
Deangelo Weber
Jun 15, 2025The tip about using room temperature butter is so important! It made all the difference in the texture of my buttercream.
Shanna Kuhlman
Jun 14, 2025Best buttercream recipe I've ever used!
Malika Oreilly
Jun 12, 2025I was intimidated to try Meringue Buttercream, but this recipe made it so easy to follow. Thank you!
Maggie Ohara
Jun 11, 2025The timing on the steps were really helpful!