Meringue buttercream
April 23, 2016


Basic vanilla buttercream

The fluffiest of buttercreams! Will hold its shape super well and can be kept unrefrigerated for a couple of hours without collapsing.


  • 2 egg whites
  • 120 g sugar
  • 170 g butter (at room temperature)
  • 1 teaspoon of vanilla extract (or seeds from a vanilla bean)


  1. Place the egg whites and the sugar in a heat proof mixing bowl.
  2. Place the bowl over boiling water without the bowl touching the water (au bain marie).
  3. Whisk the eggs and sugar while heating. The eggs will start to get thick and foamy. When they reach 70 C take the bowl off the heat (check with a food thermometer).
  4. With an electric mixer, a stand mixer would be easiest, mix on high speed until the egg whites have cooled down. This will take 5 to 10 min.
  5. Stir in the butter bit by bit making sure the butter is completely incorporated before adding the next bit.
  6. Stir in the vanilla extract and now you have a super creamy buttercream.

You can vary a lot with the flavouring of this buttercream. Here are couple of suggestions.

Coffee buttercream

Mix 1 tablespoon of instant coffee powder with a little bit of water (0.5 to 1 tablespoon) to just dissolve it. Add this to the finished buttercream and stir well to incorporate. At first it might seem like it will not mix, but keep going. If you want a stronger coffee flavour just add more coffee powder mixed with a little bit of water.

Strawberry buttercream

Add 3 to 5 tablespoons of strawberry jam to the buttercream and stir well. This way you can basically make any type of fruit flavoured buttercream of course.

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