Meringue Buttercream Frosting Recipes

Steps:

• Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
• Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

Steps:

• Place sugar, egg whites, and salt in a bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees.
• Transfer egg-white mixture to the bowl of a stand mixer fitted with the whisk attachment, and beat on medium speed 5 minutes. Increase speed to medium-high, and beat until stiff, glossy peaks form and meringue has cooled, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, beating well after each addition. Beat in vanilla. Use immediately. Or refrigerate, covered, up to 3 days; bring to room temperature, and beat with a mixer on low speed until smooth before using.

Steps:

• Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
• Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.
• Beat in small pieces of the cool but soft butter on low speed. The mixture may "curdle" before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture.

Steps:

• Whisk together egg whites and sugar in a double boiler pan.
• Heat over boiling water, "whisk"ing constantly, until the sugar is disolved and the egg begins to foam.
• Tranfer mixture to large bowl and beat until stiff peaks form.
• Add the butter 1 TBSP at a time. It is VERY important not to add it all at once, the meringe doesn't like it and gets all seperated. :0.
• After all the butter is added, scrape the edges of the bowl and continue mixing. It will act like a puddle of melty uck for a little while, but all of a sudden, it will thicken beautifully.
• Mix in the vanilla.
• Voila! I've found that the frosting has lots of air bubbles from being whipped, so if you're going to pipe it, I would mix it by hand with a spatula a little bit. It IS great for decorating! But keep in mind it's about half butter so don't hold on to the bag for long periods at a time. xD It tends to get melty.
• Enjoy!

Steps:

• Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
• Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
• Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.

Steps:

• In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
• With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.

Steps:

• Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245o F or the firm ball stage. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. It is very important that you watch it or it may burn. Another thing to do is to swirl the syrup. Don't stir it or whisk it, just gently swirl the pan by the handle to ensure that the sugar crystals are evenly distributed and dissolved
• While the sugar is cooking, pour the egg whites into the bowl you plan to whip the icing in, then wait for the syrup to come to about 230F-235F. Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat
• Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
• Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature
• During this time fill the pot the syrup cooked in with water and bring it to a boil to remove the hardened sugar from the sides. Toss in the candy thermometer too, while you're at it
• Beat in butter by the tablespoon using a medium speed. The butter will deflate the frosting a bit. After all of the butter is added, turn the speed up to high. The whole process will take about 10-15 minutes, but you will begin to see the buttercream go through stages after all of the butter is added. First it will deflate and become soupy, then thicken, then curdle, then thicken to the final stage. If, for some reason your buttercream does not progress from the "soupy" stage (typically due to adding the butter too quickly or the butter/meringue being too warm), simply place your work bowl in the fridge for 7-10 minutes before whipping again
• Add in desired flavourings Flavourings • Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract. • Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract. • Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee. • Also use jams to flavour buttercream, but be sure that they are quite thick as too much liquid will cause the buttercream to break down so be careful when adding jams and drop in about a tablespoon at a time
• Leftover buttercream may be kept in the refrigerator for a week or two or frozen, well wrapped, until needed. Just be sure to bring it to room temperature and whip well with a beater before using

Steps:

• Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
• Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
• Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
• Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
• Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
• Add in desired flavorings.
• Flavorings.
• Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
• Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
• Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.

Steps:

• Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
• Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
• Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

Steps:

• In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.

Steps:

• 1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
• 2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
• 3. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.
• 4. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
• 5. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
• Note: In hot weather, use 2 lbs 10 ounces (1.19 kg) of butter and 6 ounces (710 g) of hi-ratio shortening. Hi-ratio shortening is emulsified and contains water.
• Storage: Store the icing in an airtight container and freeze for up to 3 months.
• Yield: 2 1/2 quarts (2.37 L)

Steps:

• In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
• Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
• Fill and frost 1 (8-inch) three-layer cake.

Steps:

• In medium heavy saucepan, combine 1 1/2 cups sugar and 6 tablespoons water. Set over low heat and stir until sugar dissolves. Raise heat to high and boil syrup, undisturbed, until candy thermometer registers 240°F, occasionally washing down sugar crystals on side of pan with pastry brush dipped in cold water.
• While sugar is boiling, in bowl of electric mixer fitted with whisk attachment, beat egg whites until they just hold soft peaks. Slowly beat in remaining 1/2 cup sugar, then beat until whites just hold stiff peaks.
• Decrease speed to medium. Beat in hot syrup in slow, steady stream (try to avoid beaters and side of bowl), then beat until stiff, glossy peaks form and mixture is completely cool, about 8 to 10 minutes (the bottom of the mixing bowl should be cool to the touch).
• With mixer on medium, beat in butter, 1 piece at a time, and beat until thickened and smooth. (Mixture will break at first, but, as more butter is beaten in, will thicken and become glossy and smooth.) Beat in vanilla.
• Buttercream may be made up to 1 week before serving and chilled in airtight container. If chilled, bring completely to room temperature and beat again before using. Mixture will again appear to break, but will then become glossy and smooth.