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Meringue Butter Cream

  • Yield: Makes about 10 cups
Meringue Butter Cream

Source: Martha Stewart Living, March 2004


  • 3 cups granulated sugar
  • 12 large egg whites
  • 2 pounds (8 sticks) unsalted butter, softened and cut into tablespoon-size pieces
  • 2 teaspoons pure vanilla extract


  1. Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140 degrees.on an instant-read thermometer, 2 to 3 minutes.

  2. Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.

  3. Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla; beat until frosting comes together, 3 to 5 minutes. Beat on lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Reviews (6)

  • suyinbatija 21 Dec, 2010

    I had the same problem, was a wonderfull meringue and then it was terrible... i mix for a considerable time, but it was wear, like milk with lemon.... i was very sad because i wanted to do some cupcakes for my baby's birthday and i had to put all the mix inside the garbage can... please can you help me too

  • lagne 30 Mar, 2010

    Most buttercream problems can be solved by continuing to beat it. If there's a significant difference in temperature between the meringue and butter, the frosting will temporarily break down; if you keep beating, the temperatures will adjust and the curdled mess will become smooth. You may have to beat it for as long as 15-20 minutes, but don't give up on it! Just make sure your meringue is room-temp before adding butter, and if you have a stand mixer, definitely use it.

  • jenheideman 25 Jan, 2010

    Chibig: you may have added the butter too early.

  • chibigirlflower3 25 Mar, 2009

    i tried this one and the taste was really good, but after adding butter the meringue deflated almost completely - no piping possible ;__;
    anyone knows what went wrong?

  • Scottel44 20 Mar, 2008

    Can you use egg beaters egg whites?

  • tliloia 3 Mar, 2008

    This buttercream is easy enough for weekday cupcakes, but elegant enough to cover a wedding cake. I used a quarter of the recipe -- which worked flawlessly. This is my new basic frosting recipe.

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