Ultimate Silky Meringue Buttercream
This exquisite Meringue Buttercream recipe hails from the talented Colette Peters, featured in her stunning book 'Cakes To Dream On.' Perfected through numerous tests while crafting my daughter's enchanting first birthday cake, this buttercream stands out as the finest I've ever experienced. Its rich, buttery flavor is harmoniously balanced, ensuring you won't feel like you're indulging in pure butter. This velvety frosting is not only a delight for the palate, but also versatile for all your baking needs, from elegant cakes to delightful cupcakes. Don’t miss out on the chance to elevate your desserts with this heavenly buttercream!
N/A
Servings
387
Calories
4
Ingredients
Ingredients
Egg Whites
1 1/2 cups (At room temperature)
Sugar
3 cups (Granulated)
Unsalted Butter
3 lbs (At room temperature)
Vanilla Extract
1 tablespoon (Or substitute with other flavoring)
Instructions
1
In a large heatproof bowl, combine the egg whites and sugar, whisking gently until fully blended. Prepare for a workout as this step can take a bit of effort!
2
Place the bowl over a pot of simmering water (double boiler) and carefully whisk the mixture consistently until it feels hot to the touch, ensuring that the sugar has dissolved completely.
3
Once heated, transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment. Beat the mixture on high speed until the bowl cools to room temperature and stiff peaks form in the meringue.
4
Reduce the mixer speed to medium and gradually incorporate the room temperature butter, adding it in about 1/4 cup increments. Take your time with this step to maintain the texture.
5
After all the butter has been added, continue beating until the buttercream becomes thick, creamy, and smooth.
6
Finally, blend in the vanilla extract (or any preferred flavoring) until fully combined and evenly distributed.
7
Your buttercream is now ready to use, and you can store any leftovers at room temperature for up to one day, in the refrigerator for up to a week, or in the freezer for up to a month.
Nutrition Information
29g
Fat
32g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Ultimate Silky Meringue Buttercream recipe?
This recipe originates from the book 'Cakes To Dream On' by the talented Colette Peters.
What makes this buttercream stand out from others?
It is known for its silky texture and a rich, buttery flavor that is perfectly balanced so it does not feel like you are eating pure butter.
How many ingredients are needed for this recipe?
There are 4 main ingredients: egg whites, granulated sugar, unsalted butter, and vanilla extract.
What quantity of egg whites is required?
The recipe calls for 1 1/2 cups of egg whites, brought to room temperature.
How much sugar should I use?
You will need 3 cups of granulated sugar.
What type of butter is best for this recipe?
The recipe specifies 3 lbs of unsalted butter at room temperature.
How much vanilla extract is included?
One tablespoon of vanilla extract is used for flavoring.
Can I use different flavorings besides vanilla?
Yes, you can substitute vanilla extract with any other preferred flavoring.
What is the first step in the instructions?
Combine the egg whites and sugar in a large heatproof bowl and whisk gently until they are fully blended.
How do I heat the egg white and sugar mixture?
Place the bowl over a pot of simmering water (double boiler) and whisk consistently until it is hot to the touch.
How do I know when to stop heating the mixture?
The mixture should be hot to the touch and the sugar must be completely dissolved.
What mixer attachment should I use for the meringue?
Use a stand mixer fitted with a whisk attachment.
How long should I beat the meringue?
Beat on high speed until the bowl cools to room temperature and stiff peaks form.
When is the right time to add the butter?
Once the meringue has reached room temperature, reduce the speed to medium and add the butter.
How much butter should I add at one time?
The butter should be incorporated gradually in 1/4 cup increments.
What should I do after all the butter is added?
Continue beating the mixture until the buttercream becomes thick, creamy, and smooth.
How many calories are in a serving?
One serving contains approximately 387 calories.
What is the fat content per serving?
There are 29 grams of fat in one serving.
How many carbohydrates are in this buttercream?
Each serving contains 32 grams of carbohydrates.
How much protein does this frosting provide?
Each serving contains 2 grams of protein.
How long can I store the buttercream at room temperature?
Leftover buttercream can be stored at room temperature for up to one day.
Is this buttercream suitable for refrigeration?
Yes, it can be kept in the refrigerator for up to one week.
Can I freeze the meringue buttercream?
Yes, this buttercream can be stored in the freezer for up to one month.
Is this recipe good for cake decorating?
Absolutely, it is highly versatile and perfect for elegant cakes and cupcakes.
What preparation is needed for the egg whites?
The egg whites should be at room temperature before you start.
Does the recipe contain any fiber?
No, the fiber content for this recipe is listed as null.
What are the primary tags for this recipe?
The tags include buttercream, meringue, frosting, dessert, and cake decorating.
Is the butter salted or unsalted?
The recipe specifically requires unsalted butter.
What speed is used to beat the egg whites?
The egg whites and sugar should be beaten on high speed until they form stiff peaks.
Is this buttercream considered indulgent?
Yes, it is tagged as rich, creamy, and indulgent due to its buttery and silky profile.