I had never tried meringue buttercream until today; it’s a very simple preparation that can be made with pasteurized egg whites available in stores or with fresh egg whites and sugar syrup. But don’t worry, I’ll explain everything in the preparation process.
A cross between the traditional buttercream usually used to cover cakes and then decorate them with fondant and marshmallow cream, but much more delicate than the classic and less cloying.
Use high-quality butter for a perfect result, since there are few ingredients, you can spend a little more on the butter and get a fabulous result.
A very firm meringue buttercream that holds its consistency well even out of the fridge.
You can also make it colored by adding a drop of your favorite food coloring or make it coffee-flavored by adding a teaspoon of soluble coffee.
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If you like filling or covering creams or even to create delicious spoon desserts, below I leave you other delights and then right after the photo, as always, we’ll discover how to prepare the meringue buttercream!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Meringue Buttercream
- 1.4 oz egg whites (pasteurized)
- 2.8 oz sugar
- 11.3 oz butter (softened)
- 1 pinch salt
- 1/4 tsp vanilla essence
- 2.1 oz powdered sugar
- 1 tsp lemon juice
- 1 egg white (fresh at room temperature)
- 2.1 oz granulated sugar
- 1 pinch salt
- 0.7 oz powdered sugar
- 1.2 fl oz water
- 11.3 oz butter (softened)
- 1 tsp lemon juice (or cream of tartar 0.21 oz)
Tools
- 1 Electric Whisk
- 1 Bowl
- 1 Thermometer
- 1 Saucepan
Preparation of Meringue Buttercream
To prepare meringue buttercream with ready pasteurized egg whites, first remove the butter from the fridge and cut it into pieces.
Leave it in a bowl to soften.
Whip the egg white with a pinch of salt and lemon juice using electric beaters until frothy, then add the sugar.
Continue to whip for at least 6 minutes until you see the meringue swell, firm, and glossy.
At this point, add the vanilla extract, the now creamy butter, and the powdered sugar.
Continue whipping until everything is incorporated and the cream becomes firm, no longer glossy.
At this point, you can add gel food coloring or soluble coffee, stirring to incorporate.
To prepare meringue buttercream with fresh egg whites, they must be at room temperature, between 68 and 77°F.
In a saucepan, heat the water with the granulated sugar until it reaches 249°F.
Meanwhile, whip the egg whites with lemon juice and a pinch of salt until they start to become frothy.
At this point, with beaters still running, slowly add the sugar syrup, continuing to whip until it cools.
The Italian meringue should be swollen, firm, and glossy.
Finally, add the room temperature butter, which will be very soft by now, together with the vanilla, continuing to whip.
Add the powdered sugar and if desired, add the coloring now.
Whip for a few moments to incorporate, and you’ll see your meringue buttercream become firm, compact, and no longer glossy.
If desired, you can add soluble coffee but not food coloring to make it coffee-flavored.
How to Store Meringue Buttercream
You can store it in the fridge, tightly sealed in an airtight container for 2 weeks, just mix it again briefly with electric beaters to make it creamy as freshly made.
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