Best 10 Milkmoon Meringue Buttercream Recipes

EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM

Steps:

• Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
• Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

ITALIAN MERINGUE BUTTERCREAM

Steps:

• In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.

MERINGUE BUTTERCREAM

Steps:

• In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
• With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.

SWISS MERINGUE BUTTERCREAM

Steps:

• Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.
• Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.
• Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.
• Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.

EASY MERINGUE BUTTERCREAM

Steps:

• One of the best-tasting buttercreams is also the easiest to prepare. See the end of the recipe for flavoring possibilities.
• Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).
• Flavorings: Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum. Lemon: 2 to 3 tablespoons lemon juice. Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum. Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries. Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled.

MILKMOON MERINGUE BUTTERCREAM

Steps:

• Place the sugar and water in a medium saucepan and set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step.
• Place the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue).
• Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 248°-250° F, the Firm Ball Stage. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready.
• When the syrup reaches 248°-250° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes.
• After this time, the meringue may still be hot-if so, place the bowl in the refrigerator (or freezer) for 10-15 minutes until it has cooled all the way through.
• When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick) at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added-this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud.
• Add the pinch of salt and vanilla, if including, and beat on low speed until incorporated. You may now add any other flavorings, gel or liquid food colorings, shaved chocolate, chopped nuts, fruit purées, or any other goodies you like to add to your buttercream. This is a very versatile recipe, so play around and create your own delicious flavors!
• Enjoy!

FRENCH MERINGUE BUTTERCREAM

Steps:

• Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
• Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
• Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.

LEMON MERINGUE BUTTERCREAM

Steps:

• Make lemon curd:
• In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.
• Make buttercream:
• In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248°F on candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until it is thick and smooth. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.

LEMONY SWISS MERINGUE BUTTERCREAM FROSTING

Steps:

• Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
• Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
• Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

MERINGUE BUTTERCREAM

Steps:

• In a large bowl, combine the egg whites and the sugar and whisk until well blended; (yes, your arm will get tired).
• Set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch.
• Transfer to your mixer's bowl and beat on High with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks.
• While beating on medium speed,slowly add the room temperature butter about 1/4 cup at a time.
• When all the butter has been added, it should be thick and creamy.
• Add the vanilla and blend until combined.
• This can be stored at room temperature for up to a day, refrigerated up to a week, and frozen up to a month.