This buttercream is made with a cooked meringue, which calls for heating the sugar with egg whites before beating.Plus: More Dessert Recipes and Tips

Sam Godfrey
June 2001

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Recipe Summary

Yield:
Makes about 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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