Easiest, Most Delicious Meringue Buttercream

I followed directions exactly and while the consistency was ok, the flavor was just like butter, yuck. i tried adding another cup of granulated sugar and mixing 3 minutes… it stayed to grainy. I then added two more cups of powdered sugar and now it is ok. creamy and sweet and lighter in texture then the buttercream with sweetened condensed milk…. I really want a meringue based creamy frosting that tastes lite and smooth.. I’ll keep looking.

Made it is listed —good thing it was mentioned that it won’t look like it is ok until the end – that was my experience exactly!

The ratio to butter and sugar are off. Way too much butter. It feels like I’m eating sweet chapstick. And I LOVE butter.

It was really good!!I might have messed up the recipe the first time though.

Yummy, yummy frosting. Great instructions, follow them.. I made 1/3 recipe and it was more than enough to frost a single 9″ cake sliced into 2 layers. Next time I will reduce the butter by 25%, because I liked the taste of it with less butter. This will be my go to frosting! It really gave my Kitchen aide hand mixer a workout, so next time will use my stand mixer.

I was looking for a frosting recipe that does not contain powered sugar. I found it! This recipe is excellent and people are always impressed. I’ve made it twice but using a bit less butter than instructed. I’m going to make it today using only 2 cups of butter. I’m hoping that will be OK. I just don’t want it to taste of more butter than anything else. It’s an easy recipe and so delicious. I want to make it chocolate but not sure how. Anyone have success with that?

This is a great recipe but I didnt use as much butter. I only used about 2 cups. It is very smooth and satiny. I will definitely make it again when the need arises. Thanks for such an easy recipe. Just be patient and it will come together. I did heat it to 160 as others have said and it does take more than 15 minutes. More like 1/2 hour to an hour but I only had a hand mixer.

Very fluffy!! Held up well!!!!!! Good recipe!!

This is amazing!! I adjust the amount to 36 servings to make a larger batch and reduce butter by one stick. Comes out perfect every time. You can add cream cheese in place of some of the butter for a lighter cream cheese frosting , peanut butter, caramel and a dash of salt, or melted chocolate…it is very versatile!!

Made this over 20 times and never failed me. I do a lot of decorated cakes and this is my go-to buttercream. ** it will take longer to get the right consistency if you add butter while the beated egg white is still warm. This will melt your butter and makes it more soupy ** it calls for unsalted butter, but I actually replace 1/2cup with salted and it tastes great. ** for those of you who wants your B/c to crust, this recipe is not what you want ** this b/c does get hard when chilled. You need to thaw it (and beat again) before icing your cake if you’ve put it in the fridge.

Fantastic and so easy. I use half the sugar and it works fine. If it looks like it’s breaking down as you add butter, just keep beating it. It will come together.

First time making buttercream with egg whites; turned out great! Had no issues whatsoever. Did not have thermometer, but still worked out. Very smooth. A bit salty with the salted butter but still nice. Only put 2 cups of butter however!

Very sweet but perfect for cupcakes

This was not as hard to make as I thought it would be. It does taste like sweetened butter. It was great on s’more cupcakes, but I only did a thin layer. It keeps the cake very moist and rich, but not overly sweet. It is also easy to spread smooth. I would not apply it thickly unless you are making something for a small group that you know prefers this type of thing. It has sort of a greasy quality that is a bit much. I recommend just using Swiss meringue if you want a lighter frosting and serving a pickier crowd.

I halved the recipe and found the same problems mentioned in some of the other reviews. One of the reviews mentions waiting for the eggs mixture to get to 160 degrees or until the mixture no longer feels grainy when you touch it and rub your fingers, and I found this helpful as I don’t have a thermometer. When I was beating the butter into the egg whites, it did not hold together no matter how long I beat it and remained soupy, so I resorted to adding a bit of corn starch and, thankfully, it did the trick. Hope this helped!!

As another reviewer suggested, heat the egg whites to about 160 so that all the sugar dissolves in the egg whites an the mixture is no longer grainy. Make sure the meringue has cooled to at least room temperature before adding butter. My buttercream was thin and a little soupy but it stiffened up very well when I? turned the stand mixer up and started adding the 5th stock of butter. It turned out great.

This is excellent, but if you eat too much all the fat will make you feel sick. Next time I will try cutting the butter in half. I also added a little extra vanilla. I used this to frost a bundt cake and had twice as much as I needed, which was wasteful, so keep that in mind.

Looked and tasted great!! Even after a very long wait at a delayed warm wedding reception. Flavored with coffee, pineapple, and lemon curd. So good!

It tastes purely of butter. even after following suggestions. I hated it! I can’t serve this?!?!

Way way way too much butter! That is saying a lot since I’m a butter freak. That’s 6 cubes of butter people. When tasting the meringue alone, it was sweet and delicious. After adding all of the butter, it was bland and not fluffy. I would use half the suggested amount next time.

Loved this buttercream!