Easy Meringue Buttercream

  • 4 large egg whites (1/2 cup)
  • 1 cup sugar
  • Pinch of salt
  • 12 ounces (3 sticks) unsalted butter, softened
  • Flavoring
  • Liqueur: 2 to 3 tablespoons liqueur (such as Grand Marnier or dark or light rum)
  • Lemon: 2 to 3 tablespoons lemon juice
  • Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum
  • Raspberry: 3/4 cup raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries
  • Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot, about 140 degrees, and sugar is dissolved, about 3 to 4 minutes.

  • Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered for up to 5 days. Before using, bring to room temperature and beat until smooth with the machine.

  • Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavored buttercream immediately before using it.)

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    Not what you're looking for? Try:

    Ron's Swiss Meringue Buttercream

    Recipe courtesy of Ron Ben-Israel