Possibly one of the most perfect frostings imaginable.
This isn’t a confectioners’ sugar icing, it starts with a Swiss meringue (a cooked meringue made by heating the sugar and egg whites before whipping). Pure, sweet, unsalted butter is mixed into the fluffy white meringue creating a melt-in-your-mouth texture with a taste that isn’t overly sweet.
It pipes and spreads like a dream and colors like a charm. Keep this basic recipe handy. Very handy.
- 5 large egg whites
- 1¼ cups sugar
- 1 tsp vanilla extract
- 4 sticks unsalted, softened butter
- Meringue Buttercream
- Makes about 5 cups
- 1. Whisk together 5 large egg whites and 1 1/4 cups sugar in the heatproof bowl of an electric mixer over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers--you shouldn't feel any sugar crystals.
- 2. Transfer bowl to the mixer stand with the whisk attachment and beat on high until mixture cools and stiff peaks form, 10 to 12 min.
- 3. Reduce speed to medium-high and add 1 tsp vanilla extract and 4 sticks unsalted, softened butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.)
- 4. Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth.
Recipe adapted by Tara Bench