This is the ULTIMATE BUTTERCREAM that all cupcakes maker should always have on hand. I adapted this recipe from Martha Stewart’s Swiss Meringue Buttercream.
I have to quote what Martha had said in her book: “This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cupcakes, and can be piped into perfect peaks and patterns.”
This buttercream is not too sweet, not too buttery (like regular buttercream recipe which is actually just a mixture of butter and sugar), and….. This is the best part: It can be varied with different extracts, juices, zest, and other flavoring agents, and can be tinted any shade!! Isn’t it wonderful?! I just love one basic recipe that can be transformed into zillion possibilities!!
ps: It’s maybe tricky to make this buttercream for the first time. But all you need is more and more practice.
- 5 egg whites
- 1 cup + 2 Tbsp sugar
- pinch of salt
- 1 pound/450 gr unsalted butter, room temperature
- 1 ½ tsp real vanilla extract
How to Make
- Combine the egg whites, sugar, and salt in a heatproof bowl (better using stainless bowl) over a pan of simmering water.
- Whisk them constantly by hand, until the sugar is completely dissolved (the mixture should feel completely smooth when rubbed with your finger) and the mixture is warm to touch.
- Remove the bowl from the stove. Whisk the mixture on medium-high speed until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy, glossy, and (the most important) COMPLETELY COOL. It takes about 10 minutes, depends on your mixer.
- Now using medium-low speed, add the butter, a few tablespoons at a time, to the egg mixture. Mixing them well after each condition.
- Once all butter has been added, whisk in vanilla, and continue beating on low speed until the frosting is completely smooth and all air bubbles are eliminated.
You can keep the buttercream in a room temperature for 1 day. Or you can transfer them to the airtight container and refrigerate up to 3 days, or freeze up to 1 month! Life cannot be easier! Remember to bring the buttercream to room temperature and beat them on low speed until smooth again before using.
To Make Chocolate Meringue Buttercream
Fold 4 ½ ounces/127 gr melted and cooled semi-sweet chocolate into the buttercream mixture in step number 5, along with the vanilla extract.
To Make Matcha (Green Tea) Meringue Buttercream
Fold 2 ½ Tbsp Matcha (Green Tea) powder into the buttercream mixture in step number 5, and eliminate the vanilla extract!
– it can be used to frost 30 cupcakes-