Meringue Buttercream Frosting

Name: Meringue Buttercream Frosting
Prep time: 20 min
Total time: 30 min
Yield: Makes 10 1/2 cups
Ingredients: 3 cups sugar; 12 large egg whites, room temperature; 1/4 teaspoon kosher salt; 10 sticks unsalted butter, room temperature, cut into pieces; 1 tablespoon pure vanilla extract

Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, May 2012

30 mins 20 mins Makes 10 1/2 cups

Total Time Prep Yield

Ingredients

3 cups sugar
12 large egg whites, room temperature
1/4 teaspoon kosher salt
10 sticks unsalted butter, room temperature, cut into pieces
1 tablespoon pure vanilla extract

Directions

1. 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.
2. 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

How would you rate this recipe?

Mom23

9 JUN, 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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- jadwinfieldhot
  
  15 NOV, 2015
  
  You can add less or more butter to taste. Adding freshly squeezed lemon juice (again to taste) gives it a lovely tangy taste. Sounds like you may have put too much of the cream to sandwich the cake and to cover it. That was my mistake to begin with - putting too much cream on. I have used a similar recipe and have adapted it to my taste for years. You can add less butter if you prefer the cream sweeter. I use 1 egg white to 2oz caster sugar for the meringue and 6-8oz unsalted butter.
kindie500

8 MAR, 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.
Reply
- jadwinfieldhot
  
  15 NOV, 2015
  
  If you keep this butter cream in the fridge overnight, you need to bring the butter cream to room temperature and then whisk it up. It will take a while, but be patient and it will be as brilliant the day you made it. Adding freshly squeezed lemon juice to the cream to get a lemony tang, the cream can separate from the lemon juice when the cream has been refrigerated, but again it will bind together with whisking and patience.
LikesCakes13

6 JUL, 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.
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tupelohoney156

12 JUN, 2012

To Mom23: You can't change the recipe that much and expect the results Martha had.
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