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


Recipe Summary

Makes about 3 1/2 cups


Ingredient Checklist


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.

  • 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.