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Meringue Buttercream

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“This recipe is from Colette Peters, in a wonderful book called Cakes To Dream On. This is one of the many recipes I tested when making my daughter's first birthday cake, and this is the best buttercream I've ever tasted. While still very buttery, it doesn't feel like you're simply eating a stick of butter. Awesome buttercream, you must try it!”
READY IN:
45mins
YIELD:
10 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large bowl, combine the egg whites and the sugar and whisk until well blended; (yes, your arm will get tired).
  2. Set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch.
  3. Transfer to your mixer's bowl and beat on High with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks.
  4. While beating on medium speed,slowly add the room temperature butter about 1/4 cup at a time.
  5. When all the butter has been added, it should be thick and creamy.
  6. Add the vanilla and blend until combined.
  7. This can be stored at room temperature for up to a day, refrigerated up to a week, and frozen up to a month.

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