The smoothest, most buttery and delicious frosting you’ll ever make.
This luscious buttercream is made with a Swiss meringue technique. Swiss meringues, different than Italian meringues, mixes the sugar and egg whites together over heat, dissolving the sugar, then whipping it into a fluffy meringue. Add softened butter a little at a time and you end with the most dreamy, melt-in-your mouth frosting you can imagine.
Here I’ve included a double batch recipe. My single batch, here, is just the same but makes about 5 cups instead of ten! You’ll need ten cups for my Party Rainbow Cake and other large creations.
Meringue Buttercream
Work Time
15 mins
Total Time
25 mins
This is a double batch of my not-too-sweet buttercream. It is a great alternative to frosting made with confectioners' sugar.
Ingredients
- 10 large egg whites
- 2 1/2 cups sugar
- 4 cups 8 sticks unsalted butter, at room temperature
- 2 tsp vanilla extract
Instructions
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Whisk together egg whites and sugar in a heatproof mixing bowl 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.
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Transfer bowl to the mixer with a whisk attachment or use a handheld mixer and beat on high until it cools and stiff peaks form, 10 to 12 min.
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Reduce speed to medium-high and add butter a few tablespoons at a time. (Buttercream may curdle but will become smooth as you continue to beat it.) Add Vanilla
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Use within a few hours or refrigerate for u to a week. Buttercream can be frozen for up to a month. Before using, bring to room temperature and beat on low until smooth.
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[…] leaven the bread or enhance flavors in the cake. I use eight sticks of butter in my double batch of Meringue Buttercream. You can imagine how over-salted this frosting would be if I didn’t use unsalted […]