Meringue Buttercream

Recipe by Kay D.
READY IN: 45mins
YIELD: 10 cups




  • In a large bowl, combine the egg whites and the sugar and whisk until well blended; (yes, your arm will get tired).
  • Set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch.
  • Transfer to your mixer's bowl and beat on High with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks.
  • While beating on medium speed,slowly add the room temperature butter about 1/4 cup at a time.
  • When all the butter has been added, it should be thick and creamy.
  • Add the vanilla and blend until combined.
  • This can be stored at room temperature for up to a day, refrigerated up to a week, and frozen up to a month.