Easy Meringue Buttercream Recipes

MERINGUE BUTTERCREAM

Steps:

• Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
• Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
• Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM

Steps:

• Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
• Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

EASY SWISS MERINGUE BUTTERCREAM

Steps:

• Heat 1/3 cup sugar and water over medium heat until sugar is dissolved and syrup just starts to bubble. Remove from heat.
• Pour egg whites into a stand mixer fitted with the whisk attachment. Beat until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons sugar. Increase speed to high and beat until stiff peaks form.
• While the egg whites are beating, return the syrup to high heat. Cook until an instant-read thermometer inserted into the syrup reads 248 degrees F (120 degrees C). Pour syrup carefully into the stiff egg whites, with the mixer running on low. Increase speed and beat until meringue is thick and shiny and the bowl is cool to the touch.
• Beat butter and confectioners' sugar in a separate bowl until smooth. Beat in meringue until thoroughly mixed. Add almond extract.

MERINGUE BUTTERCREAM

Steps:

• Beat the butter until smooth and set aside. In a small saucepan, combine the water and 3/4 cup of sugar. Stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce heat to low and insert a candy thermometer. Do not contiue to stir.
• In a large bowl of an electric mixer, beat the egg whites at medium speed until foamy. Add cream of tartar and beat at high speed until soft peaks form. Gradually add the remianing 1/4 cup sugar and beat until stiff peaks form.
• Meanwhile, boil th esuagr mixture until it reaches 248 to 250 degrees F. on the candy thermometer. Do not let the temperature go above 250 degrees F. Turn off the heat and immediately pour the mixture into a glass measuring cup to stop the sugar from cooking. Pour a little of the sugar mixture onto the egg whites and beat them on low. Slowly add the rest of the sugar and then beat on high for 2 minutes. Beat on low until the mixture is cool. Add the butter, 1 tablespoon at a time, to the egg white mixture, beating continuously on low until all the butter is added. If the mixture starts to separate, beat on high for a few seconds until it solidifies. Beat until smooth, then add the flavoring. This icing can be stored at room temperature for 2 days or refrigerated for 10 days.

EASY MERINGUE BUTTERCREAM

Steps:

• One of the best-tasting buttercreams is also the easiest to prepare. See the end of the recipe for flavoring possibilities.
• Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).
• Flavorings: Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum. Lemon: 2 to 3 tablespoons lemon juice. Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum. Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries. Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled.