Easiest, Most Delicious Meringue Buttercream

This was so good! Might be the best buttercream I have ever tasted. I only gave it four stars because I only put in two cups of butter, and I don't know how it would be with three. I stopped at two cups of butter because that was when it came together and was really fluffy. I was worried about too much butter because other recipes I have tried similar to this have ended up just tasting like butter. Two cups worked perfect for our taste. I filled and frosted 26 cupcakes, with plenty left over.

Wonderful! I just made a test batch since I'm auditioning frostings for a wedding cake, and it came out fabulous! I actually halved the butter fearing it would be too "buttery" as some of the prior reviews mentioned, but I think I might add more (if not all) next time. Besides, when reducing the butter, you'd have to cut the sugar a bit in order to account for the lesser volume. I put a little aside, and added a little espresso powder and a little cocoa powder for a mild mocha, and that was great too. I used it for piping, and it piped well. This recipe is the one I'm using for the wedding cake; chocolate cake, mocha buttercream filling, vanilla buttercream frosting and decoration. This is a Swiss meringue buttercream, and I think it's much easier than the Italian buttercream that I tried making before. Oh, I also heated the egg whites to 160*F to eliminate salmonella concerns; recipe turned out fine for me. I used an electric hand mixer, not a stand one also; took a little longer, but the results were good. ****Voice of Experience- DO NOT USE PRE-PACKAGED LIQUID EGG WHITES. They will NOT work (or not well).

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.

I made this twice, thinking I did something wrong the first time. The flavor was wonderful however the frosting came out VERY thin and runny each time, regardless of how long I beat the egg whites. The butter completely thinned it out and it was not stiff at all. I even refridgerated it for several hours thinking that might stiffen it up with no luck. I could be doing something wrong but I followed the recipie exactly and both times I ended up with very thin frosting, more like an icing actually.

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.

This frosting is excellent! I reduced the butter to 2 cups and heated the eggs to 160 to be on the safe side. I thought I had ruined it but like the directions said, just keep mixing it and it will come back together. I used it to frost frog cupcakes from this site with my son and it worked wonderfully.

I thought I followed the directions. But, I must have not done something right, since my finished product looks nothing like the picture. Rather than trash the entire bowl of icing, I added some confectioners sugar to firm up the icing (I used 3 c butter, so the additional sugar didn't make it any sweeter than your average icing).

Oh my! Awesome icing! If you enjoy an icing that is creamy and decadent that is not overly sugary sweet, this is THE ONE! Had no issues with separating, used a candy thermometer for eggs and sugar, stand mixer for 7 minutes and cut the butter into very small cubes and threw into mixture one at a time. Excellent results! Decorated a Little Mermaid cake with it - colored beautifully! A keeper!!!

Soooo good! Tastes great, and is a smooth, luxurious texture. After I started adding butter, it turned soupy and wouldn't firm up with beating. I stuck the bowl in the fridge for about 15 minutes and resumed beating it, and that was all it needed. Great! I found a video on YouTube that helped too.

I can't say enough good things about this recipe: Simple ingredients, Easy instructions, Wonderful taste and texture. I am definitely keeping this one. As others have said, the only thing that I did differently was to cook the eggs to 160 degrees. It turned out perfectly. I don't see it mentioned anywhere, however after I frosted the cake, I did place it in the 'fridge fora while and it only got better.