| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 7 1/2 cups |
Ingredients
- 9 large egg whites, at room temperature
- 1 1/2 cups sugar
- 1 1/2 pounds (6 sticks) unsweetened butter, softened but still cool
- 2 teaspoons vanilla extract
- Optional flavoring: melted chocolate, liquors, fruit and fruit purees
Instructions
- Place the egg whites and sugar in a 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.
- Beat in small pieces of cool but soft butter on medium speed. The mixture may curdle before coming together. Add the vanilla extract or other flavoring if using. (Re-beat occasionally while frosting a cake to maintain smooth texture.)
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 316 |
| Total Fat | 28 g |
| Saturated Fat | 18 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 0 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 73 mg |
| Sodium | 29 mg |
Reviews
So light and airy
inconsistent results means inconsistent ingredients…if you re getting chunks of butter your butter was to cold…be careful of your consistency…sorry but it’s not the recipe, it’s you. Ron is such a star when it comes to flowers & decorating. if you ever get the opportunity to take a class from him I highly recommend you do it!
First time I made this it was awesome. But the last few times I just get a soggy mess of chunks of butter in deflated egg whites. Very disappointing. Not consistent results.
This is the best frosting my family has ever had. Now for any special occasion, such as a birthday, a request is put in for me to make a cake using this recipe for this frosting. Thank you so much for the recipe!
This recipe is very simple to make. It taste great and held up very well with high humidity and covered with fondant. Thanks Ron!
This has been the easiest recipe by far that I have ever tried. In fact, because I was so afraid of cooking the eggwhites, I just mixed them with the sugar without heat and let them sit while stirring periodically until dissolved which didn’t take long. I was using a hand mixer so 5 mins to stiff peaks was an extreme understatement in the recipe (it took me approx three times as long). I didn’t time myself once I started adding the butter, but I’m used to how long it takes to come together. I actually made this with Earth Balance buttery spread which is a little bit softer, and because I was going with a butter-pecan flavor the flavoring of that butter was perfect. This simple recipe is being kept as a staple as I LOVE simple recipes! Thanks Ron!
Great recipe and very helpful tips. I find I prefer the texture and reduced sweetness of this recipe compared to an American buttercream.
Ron’s recipe is awesome. One of the easiest batches of SMBC I’ve ever made. I suggest watching a YouTube video alongside if this is your first time. SMBC can appear like a failure frosting but once you make it a few times you’ll realize it just takes a long time to come together. Enjoy baking!