SUPER Easy Meringue Buttercream (Vanilla or Chocolate!)
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!
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Measure egg whites in your mixing bowl.
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Add powdered sugar to the bowl.
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Using the paddle attachment, beat on medium high for 5 minutes.
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Set mixer to medium/low and gradually add SOFT butter while scraping the bowl when needed.
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Add vanilla. (OR add half vanilla, half almond extract for an even more delicious buttercream!)
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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.
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*optional* If wanting to make it chocolate buttercream, add 1 to 1 1/2 cups of melted, cooled chocolate to the buttercream and beat until fully incorporated. Or mix in some chocolate ganache to your liking!
- 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 F, 20-23 C) 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.