Easiest, Most Delicious Meringue Buttercream

SUBMITTED BY: dsrinivasan

"I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 24 servings

USMETRIC

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INGREDIENTS

6 egg whites
2 cups white sugar
3 cups unsalted butter, at room temperature
1 tablespoon vanilla extract (optional)

READ REVIEWS (2)

DIRECTIONS

Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

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REVIEWS

Reviewed on Dec. 7, 2007 by LOOKINGGOOD

I can't believe how good this is! While my egg white/sugar mixture never seemed to increase in volume to any degree (perhaps because I used raw sugar?), it still came out wonderful. It is not too sweet and is very smooth. Because of the egg whites, however it might be advisable to refrigerate this after icing the cake. I used this for my son's dragon cake for his 11th birthday.

3 users found this review helpful

Reviewed on Feb. 12, 2008 by Martin

Recipe was fairly easy to make, produced a good quantity of frosting,and it covered well; however, I stopped adding butter after 2.5 cups and it still came out tasting more buttery than sweet.

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 274

Total Fat: 23g
Cholesterol: 62mg
Sodium: 17mg
Total Carbs: 16.8g
Dietary Fiber: 0g
Protein: 1.1g

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