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Recipe Summary
Yield: Makes about 10 cups
Ingredients
Ingredient Checklist
3 cups granulated sugar
12 large egg whites
2 pounds (8 sticks) unsalted butter, softened and cut into tablespoon-size pieces
2 teaspoons pure vanilla extract
Gallery
Recipe Summary
Yield: Makes about 10 cups
Gallery
Recipe Summary
Yield: Makes about 10 cups
Recipe Summary
Yield: Makes about 10 cups
Yield: Makes about 10 cups
Makes about 10 cups
Ingredients
Ingredients
- 3 cups granulated sugar
- 12 large egg whites
- 2 pounds (8 sticks) unsalted butter, softened and cut into tablespoon-size pieces
- 2 teaspoons pure vanilla extract
Directions
Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140 degrees.on an instant-read thermometer, 2 to 3 minutes.
Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.
Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla; beat until frosting comes together, 3 to 5 minutes. Beat on lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
Reviews (6)
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6 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
Reviews (6)
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 2
- 3 star values:
- 3
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/21/2010
I had the same problem, was a wonderfull meringue and then it was terrible... i mix for a considerable time, but it was wear, like milk with lemon.... i was very sad because i wanted to do some cupcakes for my baby's birthday and i had to put all the mix inside the garbage can... please can you help me too
Martha Stewart Member
Rating: Unrated
03/30/2010
Most buttercream problems can be solved by continuing to beat it. If there's a significant difference in temperature between the meringue and butter, the frosting will temporarily break down; if you keep beating, the temperatures will adjust and the curdled mess will become smooth. You may have to beat it for as long as 15-20 minutes, but don't give up on it! Just make sure your meringue is room-temp before adding butter, and if you have a stand mixer, definitely use it.
Martha Stewart Member
Rating: Unrated
01/25/2010
Chibig: you may have added the butter too early.
Martha Stewart Member
Rating: Unrated
03/25/2009
i tried this one and the taste was really good, but after adding butter the meringue deflated almost completely - no piping possible ;__;
anyone knows what went wrong?
Martha Stewart Member
Rating: Unrated
03/20/2008
Can you use egg beaters egg whites?
Martha Stewart Member
Rating: Unrated
03/03/2008
This buttercream is easy enough for weekday cupcakes, but elegant enough to cover a wedding cake. I used a quarter of the recipe -- which worked flawlessly. This is my new basic frosting recipe.
Martha Stewart Member
Rating: Unrated
12/21/2010
I had the same problem, was a wonderfull meringue and then it was terrible... i mix for a considerable time, but it was wear, like milk with lemon.... i was very sad because i wanted to do some cupcakes for my baby's birthday and i had to put all the mix inside the garbage can... please can you help me too
Rating: Unrated
Rating: Unrated
03/30/2010
Most buttercream problems can be solved by continuing to beat it. If there's a significant difference in temperature between the meringue and butter, the frosting will temporarily break down; if you keep beating, the temperatures will adjust and the curdled mess will become smooth. You may have to beat it for as long as 15-20 minutes, but don't give up on it! Just make sure your meringue is room-temp before adding butter, and if you have a stand mixer, definitely use it.
Rating: Unrated
01/25/2010
Chibig: you may have added the butter too early.
Rating: Unrated
03/25/2009
i tried this one and the taste was really good, but after adding butter the meringue deflated almost completely - no piping possible ;__;
anyone knows what went wrong?
Rating: Unrated
03/20/2008
Can you use egg beaters egg whites?
Rating: Unrated
03/03/2008
This buttercream is easy enough for weekday cupcakes, but elegant enough to cover a wedding cake. I used a quarter of the recipe -- which worked flawlessly. This is my new basic frosting recipe.
All Reviews for Meringue Butter Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Meringue Butter Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
