Chocolate / Cupcakes / Frostings

Meringue buttercream how-to and cupcakes!

Here is the long promised buttercream frosting recipe and details. I’ve had so much to do the past couple of months that I’v ebarely had the time to log on and reply to the comments here. But I have been baking quite a bit and hopefully I can catch up on my much-neglected postings the next few weeks! *fingers tightly crossed*

I love this meringue buttercrem recipe becuase it has so far, been quite failproof. I managed to get the hang of it after just one or two tries, tweaking it abit here and there to get the consistencya nd flavor I like. It’s a play on Martha Stewart’s swiss meringue buttercream. The first time i tried hers, i absolutely fell in love with the consistency of the frosting. It is silky smooth and fluffs up so beautifully to adorn cupcakes and cakes in all the most perfect old-fashioned swirls and rossettes. It pipes like a dream too, even if the weather is uncooperatingly muggy. But I did think her version called for waay too much butter, and tad too little sugar. The taste got cloying after a few servings and I thought it was way too heavy for light sponge cakes, and conversely, it also made rich cakes a tad too OD-ed. So I played around with the proportions a bit and I’ve managed to come up with a frosting that is lighter but still retains the unmistakable mouthfeel and luxurious taste of buttercream. Here is my take on the swiss meringue buttercream:

Ingredients:

(this makes enough to cover and decorate a 8″ or 9″ cake, and about 15 reg cupcakes)

3 egg whites

1/2 cup sugar

(use white sugar for traditional buttercream, or brown for a caramel version)

150g butter, softened to room temperature

(cube the butter and blitz in the microwave at 7 seconds shots on high power to speed up the process. It is important that the butter be very soft but not melting. Also, tradition calls for unsalted butter but I’ve used salted on occassion and dare I say it, I like it even more. Do use the best butter you can afford. I often splurge on French butter, with the highest butterfat content I can find)

1/2 tsp pure vanilla or any flavoring you want

food coloring, if desired

Equipment:

Double boiler, if not a small saucepan and a stainless steel bowl which fits over the saucepan’s rim withour touching the bottom of the pan (see below)  

Wire/ Silicon whisk 

Electric beaters/ stand mixer

Plastic/ Silicon spatula

 

How to:

1. If you have a double boiler, set it up by boiling some water in the bottom bowl. If not, don’t fret, even I don’t own one and it is super simple to improvise. You need a small saucepan. Find a stainless steel bowl that fits over the saucepan without sinking so low as to touch its bottom. The bowl should rest on the rim of the saucepan. Set aside the bowl and bring some water to boil in the saucepan. 

 2. While the water is boiling, carefully seperate the egg whites with clean, dry hands into the clean, grease-free stainless steel bowl that you are going to place atop the saucepan or double boiler. It is easier to seperate eggs when they are out of the fridge and cold. Add the sugar and whisk lightly to combine.

3. When the water comes to boil, turn the heat down to a simmer. Using oven mitts, carefully place the bowl over the saucepan, making sure the water does not touch the bottom of the bowl. The idea here is to give the whites and sugar gentle heat from the steam of the simmering water, to dissolve the sugar.

4.  Stir the contents of the bowl lightly with the whisk. Stir continously because you do NOT want the whites to get cooked- that would give you very yucky bit of scrambled egg in your buttercream. And make sure you keep a hold on the bowl. Remember to keep on those oven mitts.. the bowl gets hot! Stir the whites until they get foamy and very very warm to the touch. To check the teperature, and to see if the sugar  is dissolved, dip your -clean- thumb and forefinger into the mixture. It should be very warm and when you rub your fingers together, the mixture should be smooth and not have any grainy sugar crystals. This should take about 4 minutes from the time you place the bowl on the saucepan.

5. Once the whites are ready, remove the bowl from the saucepan and wipe the condenstaion off its bottom. Turn off the flame. Now it’s time to whip the whites. Get your electric beaters, or whisk attachment if you’re using a stand mixer, ready, making sure they are clean and free of grease and water.

7. While the whites are still warm, start whisking them, first at a low speed to allow them to froth up and then slowly moving up to high speed.

8. Whisk the whites until they have tripled in volume, are glossy and hold stiff peaks when you lift the beaters up.

9. Add the softened butter in tablespoonfuls. Beat until thoroughly combined before adding the next tablespoonful.

10. The previously shiny and stiff meringue will now look disastrously soupy. Do not despair. This is normal.

11. Now, is the time to place your faith in the kitchen gods (they do exist you know). Beat the mixture on medium-high speed until it thickens. This can take anywhwere from 7 to 15 minutes, sometimes even longer. Ever so often, scrape down the bowl with your spatula. If you’re using a stand mixer, you want to do this step with the paddle attachment on medium speed.

12. As much as you may think it impossible, the mixture will and does thicken and comes together to become that fluffy concoction we know as buttercream.

13. Now, at this stage, you can add vanilla, flavoring and/or food coloring to the buttercream. Add in small amounts and blend in with the beaters on low speed. The frosting can be used immediately, or if the weather is very very hot and humid, bung the bowl in the fridge for a few minutes to stiffen up the buttercream before using.  It also can be refridgerated for 4-5 days in a clean, airtight container. If storing in the fridge, let the buttercream soften at room temperature for about an hour, and then whisk or beat until it becomes fluffy again before using.

*I hope this helps! I know the recipe seems never-ending, but that is just because I have tried to be as detailed as possible with the instructions. (except for that bit about the baking gods. That was just me having a religious moment. ahaha) In reality, this buttercream can be whipped up in a jiffy and is very simple to do. Do try it out and don’t hesistate to ask if you need any clarifications!

Devil’s food cupcakes frosted with rich buttercream tinted in various hues of pink and orange, and packed in a sparkly green box!      

    

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98 thoughts on “Meringue buttercream how-to and cupcakes!

  1. Hi there,

    Thanks so much for showing how to make the swiss merigue buttercream step-by-step. I tried your recipe once and it didn’t turn out at all no matter how long i whisked the mixture. Hope to try it soon. Thanks again.

  2. Heya, hope the post helps in rectifying the problem! I remember the first time I made this, I was so worried that the mixture would never thicken. But after a long long while, it finally came together…
    Do let me know if you need any help with your next attempt!

  3. Your welcome Linda! I’ve kinda stopped making the icing sugar-butter kind of frosting now that i have this recipe because i think this just tastes SOOO much better. Good luck trying this out!

  4. Hi Bernice, I wouldn’t suggest that the buttercream be kept out at room temperature any longer than 3hours, because it might spoil.
    Normally after frosting the cake/cupcake, I store it in the fridge and bring it out to room temperature about an hour before serving so that the buttercream softens…

    Btw, the icing sugar-butter type of frosting can be kept at room temperature, because it doesn’t have eggs in it..

  5. Pingback: Disastrous Queen « Bernice’s Baking Journey

  6. The first time I tried, I failed terribly but when I tried again just now, it works!!! The buttercream is lighter and smoother compared to the butter-icing kind. However, there’s a tinge of butter taste, is it suppose it be like this or?

  7. Hi Bernice, thankfully it turned out better the second time! It must have been so frustrating to throw the whole mixture out the first time when it didn’t thicken … all that butter gone to waste! :(
    and that butter taste you’re talking about, do you like it or is it something you don’t fancy? Because since this is a buttercream, it naturally will have a distinct taste of butter. The better tasting butter you use, the better the end result. If you find it too rich, maybe you can add slightly less butter and see if it works for you that way?

  8. I don’t really like it initially but after I put the buttercream into the fridge and taste again, I thought it’s quite nice! I think the kind of butter I used do affects the taste because I always get the cheapest butter possible (isn’t it ridiculous that a block of lurpak is selling at $4.65 now). The next time I make it, I’ll use better butter, I promise! :D

  9. urgh i just tried it… so didnt work out for me…
    i added the butter all at once… and it was so lumpy…

    ill try again one day… i guess… lol… i suck so bad at any kind of icing

  10. I just made a french buttercream. It has too much of a buttery taste. I like it, but is there something I can add to it to tone that down a bit. The texture is gorgous so I do not want to ruin it or waste it. I will try this recipe next time. Can anyone give me a suggesstion of what I can add to my buttery buttercream to save this batch?

  11. Hey Bernice, I am sad to say this but the quality of the butter you use really makes all the difference. I can’t believe the prices of butter these days too, but what can we do?? those cakes still need to get baked!! *pout*

    YumYumYum, oh no… I think you have to add the butter in tablespoonfuls.. and you must make sure that it is softened to rooom temperature. if not the frosting will not be smooth..

    Andrea, I really can’t think of what you can add to make buttercream less buttery! Maybe you make another batch of plain meringue and try whipping this buttercream into it so it is “lightened”?

  12. Thanks for the step-by-step. A lot of recipes don’t explain this technique in enough detail. I tried a similar recipe once and wondered what the heck I did wrong because it was clumpy. Reluctant to throw out the ruined batch, I stuck it in the fridge and revived it in a few days.

    I was patient this time. It took me about an hour to put together this icing and it worked!!! YAY! I put some ice cubes into a plastic bag and cooled the mixing bowl as I was beating the mixture at step 8 and 11. Not sure if that was necessary.

    I used pateurized egg whites that come in the carton. Do you think my buttercream is safe at room temp for a few hours?

  13. HI! thanks for the detailed explanation! i’ll definitely try this out one day! How does this taste different from the normal buttercream frosting (icing sugar + butter)? is it fluffier n less sweet? Cos ppl always complained to me that the buttercream i made is too sweet for them. Im fine with it tho (:

  14. Hi Mirry, glad it worked out the second time! As for the ice cubes, I’ve never tried that out.. Most of the time I make this frosting at night, when the weather is a little cooler, so I’ve not had much problems with heat or humidity. The ice-cubes seem to be a good trick to have up your sleeve when temperatures are high.. And I think meringue buttercream can be left at room temperature for about 2 hours..

    Julie, I definitely prefer meringue buttercreams to the icing-sugar & butter varieties.. The texture is alot smoother and it tastes very much less sweet, which is good when your cake is sweet as well. I think those who complain that the icing-sugar buttercream is too sweet will definitely prefer this version :)

  15. this recipe sounds great – i’ve been trying to find a buttercream recipe that isn’t too sweet and i think this is the one!

    i’m plannning to try this on chocolate cupcakes for a school party, but the problem is that i’ll have to carry these to school and wait a few hours before the lesson starts…do you think the frosting will still be ok if i chill the iced cupcakes the night before, then take em out of the fridge, transport them to school and eat them after around 3-ish hours? i live in hk and its currently humidy-warm-ish…the only thing i can think of to keep them cold is using icepacks

    thanks in advance :D

  16. Hey, I made the icing, and it worked just fine!

    I didn’t care to do the double boiler thing though.

    I couldn’t wait to put the icing on. Then put them in the firdge, and the butter went hard. But when I took them back out, and it softened, they were sooooooo flippin good!

    Thanks again!

  17. I tried this recipe last night for my cousin’s B-Day cupcakes, and the buttercream is to die for! And THANK YOU for the very descriptive and visual recipe, it was so helpful. This was my first try at meringue buttercream, and I will never go back to plain butter or the shortening (yuk) kind.

    Thank you again!!

  18. Well thank goodness for you! This is the first explanation/tutorial I’ve seen that makes me feel like I may have a chance at making this kind of icing. I’m feeling very brave now! Oh, one question- how to translate grams of butter into cups? We don’t do grams here in KY, sad to say. :-)

  19. Hey,
    is there anything else you can use instead of the small saucepan and stainless steel bowl? because i dont have a stainless steel bowl and unfortunately i dont have a Double boiler either.. :( is there anything else i can use?
    Thanks for the recipe its great help.

    Thanks again.

    • I just use the mixing bowl from my KitchenAid (any other mixing bowl would work) and stick the whole thing over a small pot of simmering water. Voila! – instant bain marie, and you can transfer the bowl right to the machine and start whisking! :)

      • I skipped the part about not having stainless steel – if you have a heatproof glass bowl, it will work too!

  20. I loved it! It took less than 2 minutes to thicken. I use my stand alone mixer. Its really powerful. I loved the taste also. It was so glossy and easy to pipe. I have a question about tripling the quantity for a bigger cake. Will it work out as well as the single quantity? Thanks

  21. Tried this fabulous icing last week. And it was very yummmmmm :P

    I wasn’t sure of the beating speed when adding in the butter, though. Just tried a medium speed. But somehow, the mixture didn’t turn out soupy after completely adding in the butter.

    My icing turned out pale yellow. I used colourless vanilla essence hoping for a more white-ish outcome, but didn’t work. How did you get your merringue icing to be more white?

    Nevertheless, it’s a winner in my books. Will use it again :)

  22. Exactly a year later – you saved my SMB! I had it in the fridge, looking like melted vanilla bean ice cream and I thought I was done for – then I googled “soupy swiss meringue” and ended up here. I immediately ran to the fridge, grabbed the bowl and started mixing again. Within 5 minutes I had the most beautiful frosting!!!! :) Light and yummy, though the recipe I used definitely had too much butter (and I didn’t even use all it called for – next time, I’ll go by the one you’ve posted). Thank you for saving my frosting!! :)

  23. Just tried it for the 1st time. Practicing it for a trial run for my daughter’s 1st birthday coming up! I added strawberry flavoring to the buttercream. I do understand about the quality of the butter though. I’ll do that next time. Thanks for the step by step instructions and pictures. Very helpful to me, a cook but non-baker :0)

  24. Hello! Thanks for the recipe, i’ll have to try it out soon! I am a total newbie to making cakes and such, especially with buttercream, so i find it kind of mysterious as to why you can make such amazing decorations with it. When you form the buttercream, does it stay that way, or does it smudge the moment you touch it? Could you make rose-decorations with this? thanks! =)

  25. Hi there, i was going to use your frosting recipe for these cupcakes for my birthday but its a three hour party, and they will need to be out beforehand too. Will they not last that long? Thanks

  26. i made this because i thought it looked good, but it was actually pretty gross. the buttery taste was nothing like the yummy buttercream taste i know. the cupcakes looked really cute (i made them for valentines day) but all my friends agreed that the frosting was discusting. i made it exactly as the directions told me, and as i said, they looked delicious, but the taste certainly did not match. i’ve been searching and searching for a good recipe that pipes well, looks fluffy, AND tastes good, but havn’t had any luck yet. does anyone have any suggestions?

  27. Pingback: Meringue Buttercream « Cuen’s Love

  28. Thank you ! I’ve made this with my best friend, it looked a little yukky but we kept putting our faith in the kitchen gods, and guess what? It helped !!
    It was a lot of work, but it’s so fantastic if you see/taste the result.

    The best
    xx

  29. applesauce, buttercream frosting, by it’s very definition is butter….and cream. The vanilla is the only additional flavor. So, if you don’t care for the taste of this one, add more vanilla. or another flavor. Perhaps you like a sweeter frosting, if so add more sugar. I really enjoy this less sweet, and light frosting.

  30. looks great, very descriptive-i can’t wait to try it!
    quick question though, is the frosting safe with the eggs?
    also, can these frosted cupcakes be left outside of the fridge or should be they be refrigerated? thanks

  31. hi bernice, i experimented this and have wasted many eggs… not sure what went wrong. my egg whites were whipped stiff… but when i added my butter, after beating a while for more than 15 minutes, the mixture became very watery and the butter was in small tiny pieces… i tried beating for another 10 minutes, the mixture fell flat. could you advise what went wrong? thanks

  32. Oh my gosh! Thank you SO much for posting this! We are trying out icing recipes for cupcakes for my son’s birthday and this was my first attempt at any kind of buttercream. Your instructions were so clear and the frosting turned out fabulous! My question would be how easy is it to multiply this recipe since I have over 50 people coming to the party?

  33. Thank you for sharing this recipe! I’ve been searching for a good recipe for meringue buttercream, and this looks like it! What I really like about yours is your method of dissolving the sugar into the egg whites, rather than making a simple syrup and whisking that hot stuff into the whites. I’ll be trying this very soon. :-)

  34. I just made this frosting honestly after debating whether I should use Martha’s version for my chrysanthemum cupcakes (http://images.marthastewart.com/images/content/pub/ms_living/2003Q1/ft_mar03msl03_l.jpg).

    I have not piped the mums, but I think the frosting was a success! I followed every one of your steps to a “T” and apprciate all of the hard work you put into this. I have divided and colored my portions to chill overnight, so we’ll see how it behaves tomorrow!

    Thank you so much for your delicious and easy recipe, and I cannot wait to post my (cross-your-fingers) success tomorrow!

    Dori

  35. thanx alot for the post. made some yesterday, it took the soupy mess an hour to thicken up and then it went all curdled!!!! but after a further 30 mins it was ok.
    i’m using a hand mixer so imagine how frustrated i was!!!
    if i wanted the IMBC to crust wot do i need to add to it, cuz i read that this one doesnt crust.

    thanx

  36. I made the most beautiful cupcakes but used butercream icing which looked lovely but was far to rich and sweet and spoilt the lovely soft sponge underneath, I have been looking for a less sweet version for ages and found this one.. woopieeeeeeeeeee!!

    I am going to try it in the week for my mum’s cupcake birthday tower.

    Thank you so much for sharing will let you know how I get on.

    Kirsty from UK London.
    :-) xx

  37. Pingback: Meringue buttercream | There is no place like kitchen

  38. I’m on a cupcake crusade these days…don’t know why, but I’m having a ball!!! I have Martha Stewart’s Cupcakes cookbook and was just about to start making the buttercream for the sheep cupcakes, and thought I would check out a few other opinions. Yours came up first, and it made perferct sense to me. It turned out wonderful! After the butter additions, I didn’t have to beat it quite as long as you, but my butter was probably not quite as soft. It started to thicken almost immediately. Thanks for the great photos, too. Your method is foolproof! Oh, yeah, one other shortcut….I use Meringue powder instead of the egg whites. The directions are on the can and I love the convenience.

  39. hi, i just tried to make this, and I swear i followed your instructions to a T. but the frosting never advanced past a thin, soupy, ganache type texture. I whipped it for an entire hour before giving up. quite dissapointing. :/

    • Hi Taryn! I just made this today, and I was soo scared – the last time I made SMBC I ended up throwing away about four or five cups of frosting. This time, I took the time to let the egg whites beat until the bowl was no longer warm to the touch but room temperature. This took at least 15-20 mins. After that, I started to add the butter in small portions. It got a bit loose, and then in five minutes came back together. I hope you try it again! I did, and I wasn’t sorry. :) Good luck!

  40. “The frosting can be used immediately, or if the weather is very very hot and humid, bung the bowl in the fridge for a few minutes to stiffen up the buttercream before using.”

    I didn’t read through the comments so I don’t know if this has been asked or not, but what does “bung” mean?
    Thanks!
    Amy

  41. I just made this icing and all I have to say is “YAY!” It was so easy…and awesome. Great instructions.
    I did exactly what you said…down to the paddle attachment on the mixer. You rock it!

  42. Wow! These Are some of the most stunning cupcakes I’v ever seen!! Im decorating cupcakes today, and was just planning on doing it tje olddashioned, simple way… But I am so gonna try this now. Thank you heaps for the one by one step :)

  43. I just made this, and it worked!! Although it looked very worrying at some points during the mixing, but just let it and it eventually came together!! Only I don’t care too much for the taste/consistency, which is a shame. I used Lurpak Unsalted, but maybe I can see why salted would actually taste better.

  44. Pingback: Whoopie Pies? What’s that about? « What shall I have for dinner?

  45. i have tried tens of buttercream recipes and *nothing comes close to the flavor, texture and mouth-feel of this one! i just made some to ice some pistachio cupcakes i made and they were sooooo good! thanks a million for the recipe!! truly appreciate it..

  46. Thanks for sharing the technique and recipe with us!!!

    Love the blog, it’s so detailed and with pictures~ I must try my 1st meringue buttercream soon!

  47. I used this recipe for my daughter’s 3rd birthday cupcakes, and it turned out perfect. Your directions were so helpful that even a non Martha Stewart could do it. Not only were they pretty, but if I must say so myself, it was the best tasting buttercream I’ve ever eaten.

  48. Hi,

    I love your recipe, I have tried a few times but had not been successful. I think because I was impatient at the final step – I didn’t beat long enough.

    I have problem with my hands and cannot hold things too long. So I am thinking about using the stand mixer which I bought at a garage sell years ago but without the manual. Besides the bowl, there are three attachments that comes with the mixer. I can tell the whisk attachment but have no idea what the paddle attachment looks like.

    Is the paddle attachment the one that looks like a single rod that is bent and twisted from the top (the part that attached to the machine) and has an emd that looks like a paddle (that use for boating)?

    If I am right, then what do you call the third attachement? The one looks like a “round” and hollow spatula and has some kind-of-like criss-cross inside? And what does it mainly use for?

    I hope I dont sound too stupid, but the people I know around here don’t bake much and cannot tell me either.

    Thanks so much.

    Swan

  49. Tried your recipe but couldn’t get it to stiffen up no matter how hard I tried. I finished up with a very soft mixture that was pourable. I let the beater do its work for about thirty minutes but still no luck. I had to put it in the fridge and let it set slightly before I could ice cupcakes with it. I hope it doesn’t melt as soon as the cupcakes come out of the fridge!!

  50. Hi! WOW! I’ve tried making buttercream recipes before, and never have they turned out so good! I love baking, but have only really known that powder sugar and butter recipies for icing… which are way too sweet… Anyway, thanks so much for this recipe! Also, any easy way to make this recipe into chocolate? Can I just add a little cocoa powder? Or would that ruin the consistency? I’ve making my second daughter’s 1st birthday cake tomorrow and just made a trial run – but need a brown color (making a dog) and would prefer to use natural chocolate color versus adding dyes.

  51. Dee,
    I have made this recipe a few times and have never had a problem. You might want to try a good unsalted butter instead of margarine. And make sure that you’re not adding the butter too soon, your meringue needs to be able to form stiff peaks before adding the butter

  52. Thank you so much for this meringue buttercream recipe. I dislike very much the ordinary butter/powdered sugar buttercream and have been looking for a light, fluffy, not so sweet buttercream recipe. I had zero problems with this my first time trying and it is insanely delicious. Mine thickened in probably 3 minutes and was perfection! My cupcakes were a hit at work as well as at my daughters school. Thanks again:)

  53. Can someone please tell me how many Tablespoons of butter is needed as opposed to grams. I have no idea of how to convert that. Thank you!!

  54. Hey Lisa – 150 grams is close to 10.5 tablespoons of butter. I measured it as that and it came out perfect. Also threw in some pureed strawberries which really tasted well!

  55. Hi, tastegoblet.
    Thanks for ur awesome buttercream recipe. I just wanna ask whether the amount of sugar influences the stiffness of the whole buttercream. Cuz, I was thinking to make a NOT SO SWEET icing. So, I’ll really appreciate for ur help:)

  56. I have been beating for an hour now and I followed the directions to the tee. I am really getting a little frustrated and thinking about just starting over. I was hoping for success the first time around.

  57. HELP!!
    I’ve followed these directions exactly but all i have is a curdled mess! I’ve been beating with my electric beater for nearly an hour but it just isn’t coming together! It’s such a shame, as i really wanted this to work. It was cool, stiff and glassy before i added the soft (but not melty) butter, but it has curdled horribly. Where has this gone wrong?!? Is there any salvaging it? :-(

  58. im so exited to try this recipe ive tried so many powder sugar icing recipes and they all tasted horrible. wish me luck
    brandi

  59. Hello, I just recently tried this really promising recipe, but I think i made a few mistakes… the egg white fluff up. was more like a sticky. syrup-y consistency (even after stirring for a rather long time) and after putting in the butter, it skipped the “soupy” part and immediately condensed together into a yellowish cream that didnt differ much from pure butter in bothe appearance and taste… what could i have done wrong?

    Thanks you!

  60. I just tried this recipe. I was having problem the mixture to thicken. I was mixing for almost 20mins but still didn’t get it thickened. I was getting frustrated, and totally understood why some people said this recipe didn’t turn well.

    Then I stop mixing and thought what would make the mixture thicken…. the sugar!!! So I put the mixture in the freezer for few minutes and mixed again. It turned out perfectly fluffy and tasty!!!

  61. I tried this 4 times and they all came out so soupy. Then I finally realized that I wasn’t whipping enough before putting butter. I was adding butter too soon. It surely did taste good but not the texture you can decorate. I am so happy that now I can make meringue butter cream!

  62. After the 16th time of trying this i have finally given up its always the same outcome soupy liquid. i have whisked for over 45 mins and had to give up due to the ache in my arm so i know i have given it long enough. i have followed everything above and even tried variations with no prevail. I will still to the simple italian one as using whipping the egg white firstly and pouring the heated other ingredents seems to work much better.
    thanks for the recipe but this one is not for me.

  63. Wow I can’t believe this just worked first time around.
    Firstly because I’m in a rush, I put the egg whites into my kitchen aid bowl straight into the boiling pot. Even though it was touching the water I just kept whisking to stop the egss from scrambling, they heated up and the sugar melted really quickly – just a couple of minutes. Then I put the bowl onto the stand and whisked at high speed until they were really stiff. Then added only 2 tbsp butter and changed to the beater attachment. Put it on 6 walked away and hoped for the best. Came back after 3 minutes and it was soupy, thought oh no then added my vanilla and pink. Put it back on for 7 minutes, walked away (I have to do that because I have no patience). Came back and OMG it’s gorgeous, thick, soft and light. Just like very light whipped buttery meringue. The girls will love it for their cupcake decorating play date.

    • Just made two batches of this and it worked both times! (I found I needed two batches to cover a large 7in cake with a few coats of buttercream.) The bowl for my Kenwood chef isn’t heatproof so I heated the egg whites, then whisked them in a separate bowl. I think this helped the whole thing cool down, so it didn’t curdle too much when I added the butter.

  64. Ughhhh.. didnt turn out so well. The end results was a thin icing.. kinda soupy but tastes great. I think I ll stick to the butter cream icing with the powdered sugar.

  65. Thank you soo much for such a wonderful recipe. Frosting turned out great. I must admit I was losing faith halfway through but the end result was so worth the effort. Thank you once again. :)

  66. Are there too many of my kitchen gods? My buttercream fluffs up in just under 4mins! And I’m worried I would beat it too long as I tried to beat around 6m (the 7-15m stated) My buttercream turned out a bit too soft but not curdled.. Is the reason behind that beating too long?

  67. Thank you so much for this, I was trying meringue buttercream for the first time and couldn’t understand what I’d done wrong until I read your description. Now I have ten beautifully decorated cupcakes (well, as good as I can get them)
    Thanks

    Miriam x

  68. OMG thank you soo much you are a life saver! Me and my friend made this icing for valentines day and it was really thin and we had no idea how to thicken it. Your insight really helped (:

  69. Pingback: Healthy Cake with a Secret, Part 2- Gluten-Free Low Carb Yellow Cake! - Gluten Free Blog » Gluten Free Blog

  70. Mine came out perfect until, I had the bright idea to put it in the fridge until I was going to use it, I didn’t read the part about leaving it for an hour at room temp, I just went ahead and beat it. Not a good idea it curdled, after all that it went in the bin. Lesson learnt today is- alway read ALL the instructions do not skim.

  71. Pingback: The Healthy Carnivore | Whoppie Pie

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