Reviewed: Nov. 22, 2009

This recipe was a real pain. I used 1 cup of unsalted butter. It tasted bland and wasn't worth the time it took to make it.

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NANA1204

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Reviewed: Oct. 27, 2009

I've been searching for a bakery quality buttercream and had high hopes for this...but no...it fell short. It is creamy, smooth, not too sweet just like everyone says, but I feel it is missing something. I had no trouble with the recipe...I let my egg white/sugar mixture cool to almost room temp, then beat them, then added salted butter. Generously frosted 2 nine inch layers with leftovers. I'll put the cake in the fridge and see if the flavor improves tomorrow. If not, I'll continue my quest for bakery quality buttercream.

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CookswithWine

Cooking Level: Expert

Living In: Plano, Texas, USA

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Reviewed: Oct. 9, 2009

smooth, creamy, and not too sweet. Very good!

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RNELSON1462

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Reviewed: Sep. 24, 2009

Nice, easy recipe. For the reviewers that had trouble, there's a simple fix. You have to wait until until your egg/sugar mixture is room temperature before adding the butter. This will take at LEAST 10 minutes of whipping. I usually set my KA on high and then go do something else so I'm not tempted to add the butter too soon. If also doesn't hurt to use slightly chilled butter as well.

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iheartdietpepsi

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Reviewed: Aug. 28, 2009

This was so light and creamy! it worked great on my sugar cookies and i mixed it with crushed pepermint candies and used 2 cups of butter rather than 3. it takes about an hour for the egg whites and sugar to heat, but is defenetly worth it!!

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Nicole

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Reviewed: Jul. 8, 2009

this was the first buttercream icing I've tried to make...I personally don't like it. I didn't think it had the creamy consistency that icing should have. It seems too runny. I could have done something wrong though, since it was my 1st time.

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glambastard

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Reviewed: Jun. 10, 2009

Meringue buttercreams can seem temperamental, but they are super easy and in my opinion the best tasting buttercreams out there. The key is to heed the recipe's advice and beat the heck out of it, especially when it turns to soup and seems to be curdling. I promise - it *will* come back together. And it will be lovely...

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bunnymom06

Cooking Level: Expert

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Reviewed: Jun. 9, 2009

This is my favorite type of frosting. I usually make it using an Italian meringue (cooking the sugar syrup and adding it to the whipped egg whites), but the Swiss meringue method in this recipe worked well. I made a half-batch of the recipe and made it into a chocolate buttercream: I melted 2 oz. of chopped unsweetened chocolate in the microwave and let it cool. Once the buttercream was mixed according to the directions, I blended in the cool melted chocolate and a third of a cup of sifted cocoa powder. One half batch was just enough to fill and frost an 8-inch layer cake, if you're careful with it.

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Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 15, 2009

Ok, I'm pretty sure that I am not crazy here, I have never had trouble following directions! I have made this buttercream THREE times and have wound up with a yellow soup like mixture that isn't really suitable for cake frosting (plus it doesn't taste the greatest unless you like eating raw butter). All three times I followed the directions to a T! Each and every single time my buttercream ends up into a messy yellow soup! I even refrigerated it OVERNIGHT and woke up to a lumpy yellow mess. Can someone tell me what I amm doing wrong??? I really wanted this to work out as I have heard so many good things about this frosting!

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Babysmama

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 14, 2009

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.

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Skunkee

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mcdonough, Georgia, USA

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Reviewed: Apr. 10, 2009

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.

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LAURAS411

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Reviewed: Feb. 9, 2009

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.

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momof2

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

Fam loves while hot

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F. Peters

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Wewoka, Oklahoma, USA

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Reviewed: Jan. 14, 2009

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!!!

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Leesa

Cooking Level: Expert

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Reviewed: Nov. 8, 2008

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).

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TAMARACORDELL

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Reviewed: Oct. 3, 2008

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).

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Rachel M.

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Reviewed: Sep. 29, 2008

Make sure your bowl and beaters are free of grease. Also room temperature eggs are best. If you have a gas stove you can put the eggs in the oven the day before because the piolet light will make them the perfect temp. Also you can use stabilzing agents. Wonderful recipe. Definately will use this over and over again.

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Sep. 1, 2008

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.

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cjja77

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Reviewed: May 26, 2008

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.

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DebraMahon

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Reviewed: Feb. 12, 2008

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.

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Martin

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Easiest, Most Delicious Meringue Buttercream

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