SUPER Easy Meringue Buttercream! (My New Favorite!)
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!!
One batch of this recipe will fill a 6 quart Kitchen Aid mixer!
Using the paddle attachment, beat on medium high for 5 minutes.
Set mixer to medium/low and gradually add your SOFT butter while scraping the bowl when needed.
Add your vanilla.
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 degrees F) 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.