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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 egg whites
- 2 cups white sugar
- 3 cups unsalted butter, at room temperature
- 1 tablespoon vanilla extract
Directions
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 274 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat15g | 73% |
| Cholesterol61mg | 20% |
| Sodium17mg | 1% |
| Total Carbohydrate17g | 6% |
| Total Sugars17g | |
| Protein1g | |
| Calcium8mg | 1% |
| Potassium22mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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