This is the best buttercream recipe you'll ever try because meringue buttercream is the most silky smooth icing out there in the world. It's quick, easy and really takes your cakes to the next level.
We've gotta hand it to our mate Ed Kimber for showing us this recipe. It changed our lives.
- 4 large egg whites
- 300 g caster sugar
- 450 g unsalted butter, diced and softened
Cook The Eggs
Add the egg whites and caster sugar to a heatproof mixing bowl and whisk over a pan of simmering water (making sure that the bottom of the bowl does not touch the water.
Whisk The Eggs
Whisk until the egg whites are warm and the sugar has dissolved so that the mixture is smooth.
Remove the eggs from the heat and whisk using a stand mixer or electric whisk until the meringue is cool and stiff.
Add The Butter
Continue to whisk and add the butter slowly, until it’s all combined and very smooth.
Continue whisking and begin adding the butter a few pieces at a time.
Optional: Add 300g melted and slightly cooled chocolate.
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