Meringue Buttercream
Makes about 3 cups
  • ½ cup (100 grams) granulated sugar
  • 2 tablespoons (30 grams) water
  • 2 large egg whites (60 grams)
  • 1 cup (227 grams) unsalted butter, softened
  • 1½ teaspoons (6 grams) vanilla extract
  1. In a small saucepan, bring sugar and 2 tablespoons (30 grams) water to a boil over medium heat, stirring occasionally. Cook until mixture registers 238°F (114°C) on an instant read thermometer.
  2. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form. With mixer on low speed, add sugar syrup in a slow, steady stream until combined. Increase mixer speed to high, and beat until bowl is cooled to room temperature.
  3. With mixer on medium speed, add butter, 1 tablespoon (14 grams) at a time. Add vanilla, and increase mixer speed to high; beat until smooth. Use immediately.
Recipe by Bake from Scratch at