I love this egg white buttercream recipe. I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate my family's cakes and cupcakes. This is my recipe. It is easy, quick, and perfect — perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9-inch round cakes.
Ingredients
- 6 eggs whites
- 2 cups white sugar
- 3 cups unsalted butter , at room temperature
- 1 tablespoon vanilla extract
Instructions
-
1
Place egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, frequently stirring, until the temperature of egg whites reaches 140 degrees. They will feel very hot to the touch.
-
2
Transfer heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg whites flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Nutrition Facts
Per serving
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