Meringue Buttercream Frosting
One hallmark of meringue buttercream is that it spreads like a dream. This versatile version is flavored very simply with vanilla. The owl, fish, and dog cakes each require one recipe of the frosting, although you'll have some left over after frosting the owl and fish. Buttercream freezes well, so save it for another day.
- Total Time:
- Yield: Makes 10 1/2 cups
Photography: Johnny Miller
Source: Martha Stewart Living, May 2012
- 3 cups sugar
- 12 large egg whites, room temperature
- 1/4 teaspoon salt
- 10 sticks unsalted butter, softened, cut into pieces
- 1 tablespoon pure vanilla extract
Place sugar, egg whites, and salt in a bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees.
Transfer egg-white mixture to the bowl of a stand mixer fitted with the whisk attachment, and beat on medium speed 5 minutes. Increase speed to medium-high, and beat until stiff, glossy peaks form and meringue has cooled, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, beating well after each addition. Beat in vanilla. Use immediately. Or refrigerate, covered, up to 3 days; bring to room temperature, and beat with a mixer on low speed until smooth before using.