This buttercream is light and fluffy and good for those who don't like a sickeningly sweet American buttercream. Make sure you use real egg whites and not pasteurized egg whites (such as Egg Beaters®). They are heat processed and will not whip into a meringue.


Recipe Summary

20 mins
10 mins
30 mins
3 cups


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1/3 cup sugar and water over medium heat until sugar is dissolved and syrup just starts to bubble. Remove from heat.

  • Pour egg whites into a stand mixer fitted with the whisk attachment. Beat until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons sugar. Increase speed to high and beat until stiff peaks form.

  • While the egg whites are beating, return the syrup to high heat. Cook until an instant-read thermometer inserted into the syrup reads 248 degrees F (120 degrees C). Pour syrup carefully into the stiff egg whites, with the mixer running on low. Increase speed and beat until meringue is thick and shiny and the bowl is cool to the touch.

  • Beat butter and confectioners' sugar in a separate bowl until smooth. Beat in meringue until thoroughly mixed. Add almond extract.

Cook's Note:

Substitute 1 teaspoon extract of your choice for the almond extract, or use 1/4 teaspoon flavoring oil instead.

Nutrition Facts

84 calories; protein 0.2g; carbohydrates 3.9g; fat 7.7g; cholesterol 20.3mg; sodium 3.4mg. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Super yummy and easy to follow recipe! I used it to frost 2 dozen cupcakes and only had a bit left over so I don't know if I'd say it makes 48 servings but I was super happy with the result! Read More