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Easiest, Most Delicious Meringue Buttercream

Rated as 4.1 out of 5 Stars
1

"I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband'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."
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Ingredients

15 m servings 274
Original recipe yields 24 servings

Directions

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  1. Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
  2. Transfer the 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 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: 274 calories; 23 16.8 1.2 61 17 Full nutrition

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Reviews

Read all reviews 115
  1. 124 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

*** Couple of notes for people who are having trouble!! First, your egg whites should actually be heated to about 160 degrees, not 140! An easy way to tell without using a thermometer is to di...

Most helpful critical review

Ok, I'm pretty sure that I am not crazy here, I have never had trouble following directions! I have made this buttercream THREE times and have wound up with a yellow soup like mixture that isn't...

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*** Couple of notes for people who are having trouble!! First, your egg whites should actually be heated to about 160 degrees, not 140! An easy way to tell without using a thermometer is to di...

Wonderful! I just made a test batch since I'm auditioning frostings for a wedding cake, and it came out fabulous! I actually halved the butter fearing it would be too "buttery" as some of the ...

This was so good! Might be the best buttercream I have ever tasted. I only gave it four stars because I only put in two cups of butter, and I don't know how it would be with three. I stopped a...

Ok, I'm pretty sure that I am not crazy here, I have never had trouble following directions! I have made this buttercream THREE times and have wound up with a yellow soup like mixture that isn't...

I can't believe how good this is! While my egg white/sugar mixture never seemed to increase in volume to any degree (perhaps because I used raw sugar?), it still came out wonderful. It is not ...

People who are ending up with yellow soupy icing: your meringue is not cool enough and your butter is too soft. When you are adding it to the egg whites it is melting the butter which causes the...

I can't say enough good things about this recipe: Simple ingredients, Easy instructions, Wonderful taste and texture. I am definitely keeping this one. As others have said, the only thing that...

I made this twice, thinking I did something wrong the first time. The flavor was wonderful however the frosting came out VERY thin and runny each time, regardless of how long I beat the egg whi...

So smooth and creamy and delicious! Not too sweet. Perfect consistency and I love how bright white it is. I'll never use another frosting recipe ever!