This Vanilla Meringue Buttercream is so light, fluffy and best of all not overly sweet. Use this to frost any cake, cup or otherwise. It requires very few ingredients but that doesn’t mean they aren’t important.
Ingredients matter
Even when the ingredient list is short, they still matter. If it needs to be room temperature it’s for a reason and if it’s supposed to be cold there is a reason for that too. When the flavor of your treat is in the name of the treat it’s probably one of the ingredients that matters. I really tried to insert vanilla flavor everywhere I possibly could in this recipe. So here is where I’m going to mention that using either a fresh vanilla bean or even a vanilla bean paste makes a huge difference in your flavor here. You can certainly use an extract but somehow seeing these beautiful black specks throughout your icing almost feels like a promissory note that something extra vanilla-y is coming. Clearly I’ve decided it should be a word…Vanilla-y…it’s just fun to say.
Are you making this recipe because you have made my Toasted Vanilla Cupcakes from my prior post? Well then you should have some vanilla sugar all ready to go for this recipe! It’s ok if you don’t. Regular sugar will absolutely work fine.
We will start by making a meringue. Also fun to say and easy to do. A meringue is just whipped egg whites and sugar until it is a beautiful white, shiny fluff like consistency. It comes together quickly too. Another bonus in my book. Let’s get started.
Let’s make Vanilla Meringue Buttercream
That’s it! Quick and easy and can fulfil all of your vanilla icing needs. Let me know if you try this recipe and how it turned out for you.
Vanilla Meringue Buttercream
Ingredients
- 4 egg whites room temperature
- 1 cup (200g) vanilla sugar from Toasted Vanilla Cupcake recipe or regular sugar is also fine
- 1 1/2 (168g) sticks room temperature unsalted butter
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla bean paste or seeds from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
Directions
- Combine sugar and egg whites in a metal mixing bowl or in the bowl of your stand mixer.
- Bring 3-4″ of water to a slow boil on the stove. Put your egg whites and sugar bowl on top of boiling water.
- Whisk until liquid and has reached 170° with a thermometer. If you don’t have one you can test with your finger and it should be hot, not boiling just hot.
- Remove from the double boiler and start to whip the egg whites and sugar until stiff peaks form. It should become a beautiful white, be super shiny and look (and taste) like marshmallow fluff.
- Start to add your room temperature butter in chunks.
- Once you’ve added all of the butter, add your vanilla bean paste and salt.
- Whip until you have buttercream icing.
This can be made ahead of time and stored in the refrigerator until needed. You can store left over icing in the refrigerator for up to a week. Bring to room temperature before using. Spread on gingersnap cookies or on a cinnamon graham cracker with a little sliced banana. YUM!
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