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Meringue Buttercream Recipe

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This recipe is so incredibly easy! It is similar to Swiss Meringue buttercream but there is no need to cook the egg whites! 

Ingredients

Units Scale
  • 2 lbs Unsalted Butter (8 sticks, room temp)
  • 2 lbs Powdered Sugar
  • 1 tbsp Vanilla Extract
  • 2 tsp Princess Bakery Emulsion
  • 1 cup Pasturied Egg Whites in a carton (use 100% egg whites—not egg substitute)

Instructions

  1. Place egg whites and powdered sugar into the bowl of a stand mixer. Mix the ingredients with a paddle attachment on medium speed for 3 minutes. Scrape down the bowl if you see any powdered sugar stuck to the sides.
  2. Turn the mixer down to low and begin adding the softened butter. The mixture may seem curdled at this point, just keep on mixing.
  3. Once the butter is completely combined, add in the vanilla and princess bakery emulsion.
  4. Beat on high for 5 – 7 minutes until buttercream is smooth and creamy.

Notes

This recipe is inspired by Sugar Geek Show’s easy buttercream recipe.

Find it online: https://www.sugarhighscore.com/unicorn-sprinkles-cake/