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    TaraTeaspoon » Desserts » Frosting + Icing

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    Published: by

    Meringue Buttercream Double Batch

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    The smoothest, most buttery and delicious frosting you'll ever make.


    Buttercream Frosting

    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.

    Rainbow colored frosting inside Piping Bags in a circle

    Meringue Buttercream

    Tara Teaspoon
    This is a double batch of my not-too-sweet buttercream. It is a great alternative to frosting made with confectioners' sugar.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 10 cups
    Calories 1719 kcal

    Ingredients
      

    • 10 large egg whites
    • 2 ½ cups sugar
    • 8 sticks (4 cups) unsalted butter at room temperature
    • 2 teaspoon vanilla extract

    Instructions
     

    • 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.
    • 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.
    • 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
    • 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.

    Notes

    This is a double batch of meringue buttercream that is needed for larger projects like Party Rainbow Cake.

    Nutrition

    Calories: 1719kcalCarbohydrates: 100gProtein: 8gFat: 146gSaturated Fat: 92gCholesterol: 388mgSodium: 120mgPotassium: 141mgSugar: 100gVitamin A: 4520IUCalcium: 48mgIron: 0.1mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

    /div>

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

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    Filed Under: Desserts, Frosting + Icing

    Reader Interactions

    Comments

    1. Mary Bench says

      May 05, 2019 at 10:59 pm

      So beautiful!

      Reply
    2. Maddie says

      October 03, 2021 at 9:21 am

      Wow this recipe turned out amazing! I’ve made a lot of batches of Swiss meringue buttercream before but never a double batch, and I was a little nervous how it would turn out or if it would fit in my stand mixer haha, but this recipe worked great and actually I think it was the silkiest smb I’ve made yet!

      Reply
    3. Lolo says

      April 02, 2022 at 10:13 pm

      Hi there, I absolutely love this however I wanted to ask how you get your colours so vibrant?

      Reply
      • Tara Teaspoon says

        April 04, 2022 at 8:29 am

        Hi!! I believe I mention this in the post, the colors intensify if the colored icing sits overnight. The color almost doubles in intensity. Then simply stir the buttercream to smooth any air bubbles and use! It can sit at room temp. The sugar acts as a preservative for a night. Thanks, Tara

        Reply
    4. Chloe says

      August 06, 2022 at 10:16 am

      Does the double batch fit in a standard kitchen aid stand mixer?

      Reply
      • Tara Teaspoon says

        August 07, 2022 at 2:59 pm

        Hi! I’m pretty sure it fits in a 4.5 qt flip top, but if you have a newer flip top they are now 5 qt so it will fit. I have an old crank top 5quart kitchenaid and it fits! Tara

        Reply
        • Chloe says

          August 10, 2022 at 10:21 am

          It did fit but just barely. It totally covered the paddle attachment and made me very nervous while adding the last stick of butter.
          I used this for a big birthday party where I covered a double layer 1/4 sheet cake and 10 cupcakes. I got so many compliments! Everyone LOVED this frosting! It puts store bought frosting to shame. Thank You 😀

          Reply
          • Tara Teaspoon says

            August 10, 2022 at 7:04 pm

            Awesome! I’m so happy it was a hit.
            Kitchenaids are resilient so that’s good! If you want to next time you can half the recipe and make it twice, or if you don’t want to do the math my regular Swiss meringue recipe on the blog is half the double batch.

            Reply

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