Use this buttercream to make our Meringue Bouquet Cupcakes.

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Ingredients

Directions

  • Combine sugar and egg whites in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

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  • Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form.

  • Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla.

Cook's Notes

Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

Reviews (1)

12 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
06/24/2012
would love to see how the roses are made