Hamdi Saidani This Easy Meringue Buttercream is a silky and stable recipe, which is made with heated egg whites and softened butter. It’s a classic, foolproof recipe for a professional-tasting frosting that’s less sweet than traditional American buttercream.
Easy Meringue Buttercream Ingredients
For the Buttercream:
- 4 large egg whites (1/2 cup)
- 1 cup sugar
- Pinch salt
- 12 ounces (3 sticks) unsalted butter, softened
- 1 teaspoon pure vanilla extract
For the Flavorings (Choose One):
- Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum
- Lemon: 2 to 3 tablespoons fresh lemon juice
- Coffee: 3 tablespoons instant coffee dissolved in 2 tablespoons water or rum
- Raspberry: 3/4 cup thick raspberry puree (from a 10-ounce package of frozen raspberries, cooked down and strained)
- Chocolate: 6 ounces chocolate, melted and cooled
How To Make Easy Meringue Buttercream
- Heat the egg whites: Place the egg whites, sugar, and salt in a medium-sized heatproof mixing bowl. Set the bowl over a pan of simmering water (a bain-marie) and whisk gently and constantly for 3 to 4 minutes, until the egg whites are hot (about 140°F) and the sugar has completely dissolved.
- Whip the meringue: Remove the bowl from the heat. Using an electric or stand mixer, whip the mixture on high speed for about 5 minutes, until it has formed a thick, glossy, and completely cool meringue.
- Add the butter: With the mixer on medium speed, add the softened butter one piece at a time, beating well after each addition.
- Finish the buttercream: Continue beating until the buttercream is smooth and spreadable. If the mixture looks curdled at any point, just keep beating and it will come back together.
- Add flavoring: Beat in your desired flavoring (vanilla is the base) a little at a time until it is fully incorporated and the buttercream is smooth again.
Recipe Tips
- What if my buttercream looks curdled? Don’t panic! This is a very common and normal stage. It usually means the butter was a bit too cold. The solution is to just keep beating on medium-high speed, and it will eventually come together into a silky smooth consistency.
- How to get the best meringue? Make sure your mixing bowl and whisk are completely clean and free of any grease. Any trace of fat (including egg yolk) can prevent the egg whites from whipping up to their full, stiff volume.
- Can I make this ahead of time? Yes, this is a great make-ahead frosting. It can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.
- How do I use refrigerated or frozen buttercream? Let the buttercream come to room temperature completely. It will look separated and curdled. Place it in the bowl of your stand mixer and beat it on medium-high speed for several minutes until it becomes smooth and creamy again.
What To Serve With Meringue Buttercream
This silky, stable buttercream is perfect for frosting and decorating.
- Layer cakes, like a classic vanilla or chocolate cake
- Cupcakes of any flavor
- As a filling for macarons
- For creating smooth sides and sharp edges on a celebration cake
How To Store Meringue Buttercream
- Refrigerate: Store the buttercream in an airtight container in the refrigerator for up to one week.
- Freeze: For longer storage, place the buttercream in a freezer-safe bag or container and freeze for up to 3 months. Let it thaw in the refrigerator overnight before bringing to room temperature and re-whipping.
Meringue Buttercream Nutrition Facts
- Serving Size: 1 serving (approx. 1/4 cup)
- Calories: 250 kcal
- Fat: 20g
- Carbohydrates: 18g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this a Swiss or Italian Meringue Buttercream?
This recipe uses the Swiss meringue method, where the egg whites and sugar are gently heated over a double boiler before being whipped. This makes it very stable and safe to eat.
Why did my egg whites not whip up?
This is almost always caused by a small amount of fat or grease in the bowl or on the whisk. Make sure your equipment is spotlessly clean. Even a tiny speck of egg yolk can prevent the whites from whipping properly.
Can I use a hand mixer for this?
Yes, you can use a hand mixer, but it will take longer, especially for whipping the meringue until it is cool. Be prepared for a good arm workout!
Try More Recipes:
Easy Meringue Buttercream Recipe
Description
A silky, stable, and less-sweet alternative to traditional buttercream, perfect for frosting cakes and cupcakes.
Ingredients
Instructions
- In a heatproof bowl over a pan of simmering water, whisk the egg whites, sugar, and salt constantly until the sugar has dissolved and the mixture is hot (about 140°F).
- Remove from the heat and whip with an electric mixer on high speed for about 5 minutes, until a stiff, glossy, and completely cool meringue has formed.
- On medium speed, add the softened butter one piece at a time, beating well after each addition.
- Continue beating until the buttercream is smooth. (If it curdles, just keep beating).
- Beat in the vanilla or your desired flavoring until fully incorporated.
Notes
- Using room temperature, softened butter is crucial for a smooth buttercream.
- Don’t be afraid if the mixture looks curdled after adding the butter; this is a normal stage, and it will come together with continued beating.
- This buttercream is perfect for coloring with gel food coloring.
- For the best results, always add your chosen flavoring at the very end.
