Meringue Buttercream
Indulge in the creamy, cloud-like perfection of Meringue Buttercream—an elegant frosting that’s as versatile as it is delicious. Crafted with whipped egg whites, sweetened to a silky gloss, this masterpiece achieves its unmatched texture by seamlessly incorporating softened butter into sturdy peaks for a luxurious finish. The gentle heat of a double boiler ensures the sugar dissolves perfectly, while the addition of pure vanilla extract and a touch of salt enhances its delicate flavor. Ideal for frosting cakes, layering between macarons, or piping decorative accents, this European-style buttercream is perfect for those seeking a refined alternative to traditional frostings. Ready in just 35 minutes, its smooth, creamy consistency makes it a favorite for professional-level dessert presentation. Whether you’re hosting a party or exploring gourmet baking, Meringue Buttercream will elevate your confections to irresistible heights.
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 1 pound Unsalted butter
- 2 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Ensure your mixing bowl and whisk attachment are clean, dry, and grease-free before beginning.
In a heatproof mixing bowl (such as the bowl of a stand mixer), combine the egg whites and granulated sugar.
Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
Heat the mixture while whisking continuously until the sugar is fully dissolved and the mixture reaches 160°F (71°C) on a candy thermometer. Test by rubbing a bit between your fingers—if it feels smooth with no graininess, it’s ready.
Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment.
Whip the mixture on medium-high speed until it reaches stiff, glossy peaks and the bowl feels cool to the touch (this can take about 5–8 minutes).
Reduce the mixer speed to medium and begin adding the softened unsalted butter, one tablespoon at a time, allowing each addition to incorporate fully before adding the next.
Once all the butter is added, increase the speed to high and whip until the mixture comes together into a smooth, creamy buttercream. Don’t panic if it looks curdled initially—keep whipping, and it will smooth out.
Add the vanilla extract and a pinch of salt, then mix on low speed for about 30 seconds to combine.
Taste and adjust flavoring as desired. The buttercream is now ready to use for frosting or piping onto your desserts. Store any leftovers in an airtight container in the fridge for up to 5 days, bringing it back to room temperature before re-whipping for use.
Nutrition Facts
Calories |
4159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 388.8 g | 498% | |
| Saturated Fat | 226.8 g | 1134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 202.0 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
