How to make meringue buttercream and ice cupcakes
This recipe for whipped meringue buttercream is divine - so light and fluffy without being as sickly sweet or grainy as bog standard buttercream!
Meringue buttercream is a bit of a faff but well worth it... you will see the results and taste the difference. It's really easy to pipe cupcakes with too if you are using them for the cupcake topiary I am showing you today. Enjoy!
Meringue buttercream recipe (covers an 8" cake or 16-20 cupcakes)
300g icing sugar
150g egg white
1 good quality vanilla pod
2 tsp vanilla extract
250g unsalted butter
1. Place your icing sugar and egg white into the metal bowl of your mixer (I use a Kitchenaid) and your egg white. Set the bowl into a pan of just simmering water to heat the mix whilst constantly beating with a whisk to dissolve the sugar. TIP test the feel of this between your fingers, if it feels grainy it's not ready). It will take a few minutes of beating with the whisk until you have a velvety smooth sugar and egg mix. It will feel slippery between your fingers and ward once it's ready.
2. Allow to cool.
3. Pop the whisk attachment onto your machine (of course this can be done by hand but it will take a long time and lots of elbow grease!!) and whist the mix until very stiff and pure white. You want it to hold its shape. This will take a few minutes on high.
4. Now cut your room temp butter into cubes and add in small additions beating on slow to your egg white meringue mix. Once all the butter is incorporated, p in your extract and scraped seeds from your vanilla pod. Now turn up to high again and whip until the mitxure transforms from a runny oily mix to a fluffy buttercream before your eyes.
Can be stored at room temperature for up to 5 days in an airtight container.
Watch the video below to see how Juliet ices her cupcakes.
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