SUPER Easy Meringue Buttercream

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
7 ounces Egg Whites - pasteurized (199 grams - store bought)
2 pounds Confectioners Sugar (907 grams - though I always add an extra cup or two to sweeten it up just a little bit more so it's not too buttery tasting)
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)
  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.