Which type of buttercream do you use? Do you use a Classic Buttercream? Do you sometimes get complaints that it's a little too sweet? But does the idea of making a Meringue Buttercream, either Swiss or Italian, give you the fear? Well, this Simple Meringue Buttercream is a game changer. It's quick, easy and doesn't require ANY heating, and is not teeth achingly sweet.

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The Key Ingredient

In order to make a Meringue you need Egg Whites. What makes this recipe easy is that it uses Pasteurised Egg Whites. They can be found in the chiller cabinet at your supermarket, and will come in a carton with 'Pasteurised' written on the it somewhere. I used the brand Two Chicks because I like their company ethics, but there are others on the market.

The reason to use this type of egg whites is because they are pasteurised and can be eaten without cooking. When you make Italian or Swiss Meringue Buttercream you will have to heat the egg white in some way. Either by pouring molten sugar into the meringue for Italian or over a double boiler (baine marie) for Swiss. However, 'pasteurised' means it has already been through a heating process, similar to milk has before it makes it into the shops.

Don't worry, these are real fresh Egg Whites. They are not fake, and they don't contain preservatives. They may contain a Guar Gum which will aid in whisking. And as an added bonus they can be stored in the fridge opened for up to 5 days, or can be frozen.

The Technique

There are several different Simple Meringue Buttercream recipes out on the internet. I like this one most because it actually whisks the eggs to incorporate air. To me a meringue is egg whites with air whisked into it, and that's exactly what this recipe is.

It doesn't need to come to stiff peaks, or even soft peaks, but it does need to increase in size before you add the butter.

Whisk the eggs and caster sugar until 3 times the size

The texture of the butter is very important. It needs to be a good spreading consistency, but not runny. If it is over melted the oil and fat will separate and the buttercream may become split or greasy.

Colouring

I use gel colours, or oil based colours such as Colour Mill. These are stronger and only need a few drops to get a true colour.

If you are looking to make white add a tiny drop of violet and whisk through. The violet will neutralise the yellow and make a white buttercream. Or alternatively add a whitener such as Colour Mill White.

How to use Simple Meringue Buttercream

This Buttercream can be used as any other Buttercream. Be aware it won't crust like a Classic Buttercream. It is however beautiful to use for piping as it's silky smooth.

Pro-Tip

Use a fine caster sugar. This will help it dissolve into the egg white quicker and will require a shorter whisking period.

This Buttercream can be stored for several days in an airtight container in the fridge. Allow to come back to room temperature before beating to make it soft and silky.

Simple Meringue Buttercream

Bronya Seifert

This Meringue needs no heating. It uses pasteurised egg whites which can be eaten without any cooking.

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Ingredients

180 gms Pasteurised Eggs Whites From a carton in the chiller cabinets at the supermarket.
250 gms Fine Caster Sugar
250 gms Icing (Powdered) Sugar
625 gms Softened Butter Softened to a spreadable Consistency, but not runny.

Instructions

In a clean, grease free bowl, whisk together the egg whites and caster sugar until tripled in size and white in colour (5 to 10 minutes)
Add your Icing Sugar and continue to whisk until light and fluffy
Add the softened butter in thirds, whisking between to make sure it is fully incorporated
Change your whisk attachment for either a paddle attachment or creaming beater and beat for 5 minutes to reduce the airbubbles in the mix
Add a tiny touch of violet to make it whiter, or colour with gel colours.