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Recipe Summary

Yield: Makes about 10 cups

Ingredients

Ingredient Checklist

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

      Cook's Notes

Have plenty of frosting on hand to practice. To blend colors, first tint a small amount of buttercream a dab at a time. Blend after each addition until the color is darker than you would like. (You can use a single color or experiment with mixing.) Gradually mix the tinted frosting into more buttercream until you get the right shade. Pipe flowers onto parchment or waxed paper until you’re ready to try them on the actual cake.

Gallery

Recipe Summary

Yield: Makes about 10 cups

Recipe Summary

Yield: Makes about 10 cups

Recipe Summary

Yield: Makes about 10 cups

Yield: Makes about 10 cups

Makes about 10 cups

Ingredients

Ingredients

  • 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

Directions

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.

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.

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 the lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

      Cook's Notes

Have plenty of frosting on hand to practice. To blend colors, first tint a small amount of buttercream a dab at a time. Blend after each addition until the color is darker than you would like. (You can use a single color or experiment with mixing.) Gradually mix the tinted frosting into more buttercream until you get the right shade. Pipe flowers onto parchment or waxed paper until you’re ready to try them on the actual cake.

Cook’s Notes

Have plenty of frosting on hand to practice. To blend colors, first tint a small amount of buttercream a dab at a time. Blend after each addition until the color is darker than you would like. (You can use a single color or experiment with mixing.) Gradually mix the tinted frosting into more buttercream until you get the right shade. Pipe flowers onto parchment or waxed paper until you’re ready to try them on the actual cake.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Meringue Buttercream for Butter Cakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Meringue Buttercream for Butter Cakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest