Wednesday, February 27, 2013

Meringue Buttercream Frosting

When looking to frost the funfetti cupcakes I made for Tanya's birthday, I was looknig for a lighter frosting that would not overpower the vanilla cake so I tried Martha Stewart's meringue buttercream recipe. I liked this recipe because it is faster than my flour-based buttercream recipe but still doesn't require massive amounts of icing sugar.

The recipe makes a huge batch of frosting! I only required about half to frost four dozen mini cupcakes.

Adapted from Martha Stewart, makes about 5 cups


1 1/2 cups sugar
6 egg whites
1 pound butter, cubed
1 teaspoon vanilla extract
Food colouring, optional


In a heatproof bowl set over a pot of simmering water, whisk together the sugar and egg whites until the sugar is dissovled. Continue to whisk gently until the temperature reaches 140 F, about 2 to 3 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes.

Reduce the speed to medium and slowly add the butter one cube at a time, beating well after each addition. Continue to beat until the mixtures is smooth and fluffy, about 2 minutes.

Transfer to a piping bag for frosting.

The frosting can be refridgerated for up to one week or frozen for up to a month. Bring to room temperature before forsting.


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...