Vanilla Meringue Buttercream for Cupcakes

Updated at: Thu, 17 Aug 2023 07:30:39 GMT

Step 1

Put warm water in the Kitchenaid mixer bowl and then meringue powder. Hand wisk until very soft peaks form.

Step 2

Gradually whisk in the white sugar until incorporated. The meringue at this point will be sticky and thick. Keep whisking until most of the sugar dissolves. (It will not get big and airy like meringue for pies.)

Step 3

Put the mixing bowl on the stand mixer and put on the beater attachment. Set the mixer to medium speed. Slowly add a tablespoon at a time of the butter until it is all in. It will look weird and curdled at some point. Keep adding butter pieces until they are all in. Crank the speed to high and beat until it is smooth and fluffy.

Step 4

Stop the mixer and scrape down the sides. Add half the powdered sugar and 2 tablespoons of vanilla and 2 pinches of sea salt. Beat on low until incorporated then high for 30 seconds. Turn off the mixer and add the rest of the powdered sugar slowly mix and beat for 30 seconds on high again.

Step 5

Taste it. It should have a strong vanilla flavor and be sweet but at this point I often add the last tablespoon of vanilla and the extra pinch of sea salt. Salt balances the sugar and gives the buttercream some taste dimension.

Step 6

This butter cream is perfect for cupcake piping with a very large star tip but if need be add a tablespoon at a time of milk and beat in for 30 seconds until desired consistency.

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