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Meringue Buttercream

Yield: 10 cups Prep 15 mins Start to Finish 30 mins


  • 10 large egg whites
  • 2 1/2 cups  sugar
  • 4 cups  unsalted butter, cut into pieces, softened
  • 2 teaspoons  vanilla extract


1. Whisk together egg whites and sugar in a heatproof mixing bowl over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers -- you shouldn't feel any sugar crystals.

2. Transfer bowl to the mixer stand with whisk attachment or use a handheld mixer and beat on high until it cools and stiff peaks form, 10 to 12 min.

3. Reduce speed to medium high and add butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.) Add vanilla.

4. Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth. Makes 10 cups.

Nutrition Facts

  • cal.(kcal)721,
  • Fat, total(g)61,
  • chol.(mg)163,
  • sat. fat(g)39,
  • carb.(g)42,
  • Monosaturated fat(g)16,
  • Polyunsaturated fat(g)2,
  • sugar(g)42,
  • pro.(g)4,
  • vit. A(IU)1846,
  • Riboflavin(mg)0,
  • Folate(g)4,
  • Cobalamin (Vit. B12)(g)0,
  • sodium(mg)54,
  • Potassium(mg)65,
  • calcium(mg)20,
  • Percent Daily Values are based on a 2,000 calorie diet