Meringue Buttercream Frosting

54 Ratings
  • 5 4
  • 4 7
  • 3 31
  • 2 11
  • 1 1

One hallmark of meringue buttercream is that it spreads like a dream. This versatile version is flavored very simply with vanilla. The Dog Cake, Owl Cake, and Fish Cake 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.

Martha Stewart Living, May 2012

Gallery

Credit: Johnny Miller

Recipe Summary

total:
30 mins
prep:
20 mins
Yield:
Makes 10 1/2 cups
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (4)

54 Ratings
  • 5 4
  • 4 7
  • 3 31
  • 2 11
  • 1 1
Martha Stewart Member
03/08/2015
don't try to use this the next day! it is beautiful and perfect as soon as its done, but breaks after you refrigerate and try to smooth it out. i am making a second batch this morning, and cursing myself for believing that it could last overnight.
Martha Stewart Member
07/06/2012
I've used this recipe on several occasions and always have had phenomenal results, its so creamy, spreadable, and always a crowd pleaser! I would recommend this frosting to anyone that wants to wow a crowd.
Martha Stewart Member
06/12/2012
To Mom23: You can't change the recipe that much and expect the results Martha had.
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Martha Stewart Member
06/09/2012
This truly does spread like a dream. It also tastes mostly like butter. I did make a mistake and use salted butter, so I added some (about 1 cup) of confectioners sugar to help with the saltiness. It still wasn't very sweet and has a very greasy (buttery) mouth feel. It looked great... but most of my guests scraped major portions off and left it on their plates. Will definitely try a different recipe next time.
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