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Meringue Buttercream

                              Credit: 
                              Johnny Miller

Recipe Summary

Yield: Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes

Ingredients

Ingredient Checklist

1 1/4 cups sugar

1/3 cup water

5 large egg whites

Pinch cream of tartar

1 pound (4 sticks) unsalted butter, cut into small pieces

1 teaspoon pure vanilla extract

Gallery

Meringue Buttercream

                              Credit: 
                              Johnny Miller

Recipe Summary

Yield: Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes

Meringue Buttercream

                              Credit: 
                              Johnny Miller

Meringue Buttercream

                              Credit: 
                              Johnny Miller

Meringue Buttercream

Recipe Summary

Yield: Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes

Recipe Summary

Yield: Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes

Yield: Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes

Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes

Ingredients

Ingredients

  • 1 1/4 cups sugar
  • 1/3 cup water
  • 5 large egg whites
  • Pinch cream of tartar
  • 1 pound (4 sticks) unsalted butter, cut into small pieces
  • 1 teaspoon pure vanilla extract

Directions

In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.

With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.

Reviews (7)

Add Rating & Review

178 Ratings

5 star values:

                                  40

4 star values:

                                  63

3 star values:

                                  47

2 star values:

                                  18

1 star values:

                                  10

Reviews (7)

Add Rating & Review

178 Ratings

5 star values:

                                  40

4 star values:

                                  63

3 star values:

                                  47

2 star values:

                                  18

1 star values:

                                  10

Add Rating & Review

178 Ratings

5 star values:

                                  40

4 star values:

                                  63

3 star values:

                                  47

2 star values:

                                  18

1 star values:

                                  10

178 Ratings

5 star values:

                                  40

4 star values:

                                  63

3 star values:

                                  47

2 star values:

                                  18

1 star values:

                                  10

178 Ratings

5 star values:

                                  40

4 star values:

                                  63

3 star values:

                                  47

2 star values:

                                  18

1 star values:

                                  10
  • 5 star values:
  • 40
  • 4 star values:
  • 63
  • 3 star values:
  • 47
  • 2 star values:
  • 18
  • 1 star values:
  • 10

Martha Stewart Member

Rating: 1.0 stars

03/20/2020

                It curdled how do I fix that

Martha Stewart Member

Rating: Unrated

05/07/2015

                I LOVE the flavor and texture of this frosting!  My first time making it was a learning experience, but it still turned out great. A few more notes on what to expect would've been helpful, so I'll try to cover those. 1. Meringue mixture will deflate when you add the sugar syrup - this is normal. 2. You can add the butter cold or room temperature, it may get liquidy or curdled - JUST KEEP BEATING!  It will come together magically and then you'll have the most buttery, not overly sweet frosting.

Martha Stewart Member

Rating: 3 stars

08/13/2014

                I followed this recipe very carefully and it was extremely difficult.  Something is missing here because my "icing" turned into liquid. :(

Martha Stewart Member

Rating: Unrated

11/29/2013

                Dear Marthastewart.com....YOUR DIRECTIONS SUCK!!! I don't think Martha herself could follow them. Its like you left out alot.  I am not an expert baker, but I know a few things.  I had a hard time with this.  No mention as to what speed to whip the butter into the sugar/egg white mixture.  Oh, and that it will start to "deflate" once you add the sugar mixture!  Unless your the "Next Great Baker", find another recipe, one that has better directions.  If not, you'll just second guess yourself

Martha Stewart Member

Rating: Unrated

03/27/2013

                Cobertura

Martha Stewart Member

Rating: Unrated

02/23/2013

                Very delicious! I couldn't get the sugar to work without crystalizing, so I swapped out 1/4 cup of the sugar for corn syrup. Worked like a charm.

Martha Stewart Member

Rating: Unrated

09/15/2011

                Delicious and beautiful!

Martha Stewart Member

Rating: 1.0 stars

03/20/2020

                It curdled how do I fix that

Rating: 1.0 stars

Rating: Unrated

05/07/2015

                I LOVE the flavor and texture of this frosting!  My first time making it was a learning experience, but it still turned out great. A few more notes on what to expect would've been helpful, so I'll try to cover those. 1. Meringue mixture will deflate when you add the sugar syrup - this is normal. 2. You can add the butter cold or room temperature, it may get liquidy or curdled - JUST KEEP BEATING!  It will come together magically and then you'll have the most buttery, not overly sweet frosting.

Rating: Unrated

Rating: 3 stars

08/13/2014

                I followed this recipe very carefully and it was extremely difficult.  Something is missing here because my "icing" turned into liquid. :(

Rating: 3 stars

Rating: Unrated

11/29/2013

                Dear Marthastewart.com....YOUR DIRECTIONS SUCK!!! I don't think Martha herself could follow them. Its like you left out alot.  I am not an expert baker, but I know a few things.  I had a hard time with this.  No mention as to what speed to whip the butter into the sugar/egg white mixture.  Oh, and that it will start to "deflate" once you add the sugar mixture!  Unless your the "Next Great Baker", find another recipe, one that has better directions.  If not, you'll just second guess yourself

Rating: Unrated

03/27/2013

                Cobertura

Rating: Unrated

02/23/2013

                Very delicious! I couldn't get the sugar to work without crystalizing, so I swapped out 1/4 cup of the sugar for corn syrup. Worked like a charm.

Rating: Unrated

09/15/2011

                Delicious and beautiful!

All Reviews for Meringue Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Meringue Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest