Description
Delicious and creamy meringue buttercream, perfect for all your cake decorations. Ideal for smoothing a 6-inch cake.
Ingredients
- 4 egg whites (room temperature – about 150 g)
- 350 g sugar
- 150 ml water
- 450 g butter (softened)
- 10 ml liquid vanilla extract
- 1 pinch salt
Instructions
- Place half of the sugar with the water in a saucepan and heat over low heat until boiling. Cook until the syrup reaches 244°F / 118°C.
- When the syrup reaches 230°F / 110°C, place the egg whites and salt in the bowl of your stand mixer and whisk at medium speed until frothy, then add the remaining sugar and increase to high speed.
- Whip until the egg whites are firm before adding the syrup.
- When the syrup is ready, pour it in a thin stream over the egg whites while the mixer runs on low speed.
- Increase to high speed and whisk until the meringue cools completely, about 10 minutes.
- Add the softened butter in pieces and the vanilla extract, then mix at medium speed until smooth.
- If the mixture looks liquid or curdled, keep mixing until it becomes creamy.
Notes
Storage: Store in an airtight container in the fridge up to one week or freeze up to three months; bring to room temperature and re-whip before using.
Tips:
- Use a thermometer for accurate syrup temperature
- Make sure the bowl is grease-free
- Butter should be soft but not melted
- Keep mixing if the cream looks curdled
- Let the meringue cool fully before adding the butter
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: cakes, Dessert, layer cakes
- Cuisine: Italian
Nutrition
- Calories: 113
- Sugar: 25
- Sodium: 46
- Fat: 1
- Saturated Fat: 1
- Carbohydrates: 25
- Protein: 2
- Cholesterol: 3