Vanilla Buttercream

This buttercream is made with a cooked meringue, which calls for heating the sugar with egg whites before beating.

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  • Servings: Makes about 3 1/2 cups

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  • 1/4 cup egg whites (about 6 large whites)
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 sticks (1/4 pound) unsalted butter, cut into tablespoons and softened

How to make this recipe

  1. In a double boiler, beat the egg whites with the sugar over simmering water until the sugar has dissolved and the whites reach 160° on a candy thermometer, about 7 minutes.

  2. Pour the egg whites into the bowl of a standing electric mixer fitted with the whisk and beat at medium speed until stiff, glossy and cool. Beat in the vanilla. At medium-low speed, beat in the butter, a few tablespoons at a time; continue beating until the buttercream is fluffy yet firm.

Make Ahead

The buttercream can be refrigerated for 2 days. Bring to room temperature before using.

Contributed By Published June 2001

469948 recipes/vanilla-buttercream-godfrey 2013-12-06T23:55:23+00:00 Sam Godfrey cakes-and-cupcakes|desserts|fast|make-ahead june-2001,sam godfrey,vanilla buttercream,frosting recipe,dessert recipe,cake icing,meringue frosting recipes,vanilla-buttercream-godfrey 469948

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