SUPER Easy Meringue Buttercream

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Buttercream Decorations

This is an adaptation of Lauren Kitchen's Easy Buttercream recipe. It's a little bit sweeter than her original recipe (but definitely not too sweet!) and works well for piping flowers and buttercream designs, as a buttercream underneath fondant (as it hardens in the fridge nicely to get those sharp edges on your fondant) or just left as a buttercream finish on your cake. It's my new favorite!

Yield units
enough to fill a 6 quart Kitchen Aid mixer
Ingredients
7 ounces Egg Whites - pasteurized (199 grams - store bought)
2 pounds Confectioners Sugar (907 grams - sometimes I add an extra cup if I want it a little bit sweeter)
3 pounds Unsalted Butter (1,361 grams - room temp or softer but not melted, can use salted but will cut down on the sweetness)
2 tablespoons Vanilla Extract (30 ml)
Instructions
  1. Measure egg whites in your mixing bowl.

  2. Add powdered sugar to the bowl.

  3. Using the paddle attachment, beat on medium high for 5 minutes.

  4. Set mixer to medium/low and gradually add SOFT butter while scraping the bowl when needed.

  5. Add vanilla.

  6. Beat for 5-10 minutes on medium high (until it gets light and fluffy). Beat on low setting for a couple of minutes to help remove any large air bubbles.

  • Storage:  The day after you make the buttercream, you will need to whip it at medium speed for 5 minutes.  Store at room temp (68-74 F, 20-23 C) for up to two weeks! (Crazy but true!)  Store in the refrigerator for up to two months.  Store in the freezer for up to six months.
  • You can use fresh egg whites but it will decrease the shelf life of the buttercream unless you pasteurize them yourself.  (Meringue powder as a replacement is not recommended.)
  • Color your buttercream with gel paste or oils.
  • 1/4 of the butter used in this recipe can be replaced with shortening when/if necessary for hot and humid climates.