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Test Kitchen Approved

Espresso Meringue Buttercream

Adapted from SORTEDfood’s Meringue Buttercream by Ashlee Redger


2 cups

Prep Time

10 Minutes

Cooking Time

5 Minutes

Adapted from SORTEDfood’s Meringue Buttercream by Ashlee Redger

A not-too-sweet, oh-so-smooth buttercream with a strong espresso flavor that left our tasters in the Test Kitchen raving!

Serving Suggestions

Pipe onto Double Vanilla Cupcakes for a vanilla latte-flavored treat! Would also be wonderful to use to frost the Dark Chocolate Cake or your favorite cake recipe.

Recipe Notes

This recipe was adapted from the Swiss Buttercream recipe from Food Network. *If you can’t find superfine sugar, use granulated sugar and pulse it in a food processor or blender for 20 to 30 seconds.


4 large egg whites

1 1/2 cups superfine sugar*

4 sticks butter, cut into cubes and softened

Savory Spice ingredients in this recipe

  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

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  • Pure Espresso Powder

    Our Pure Espresso Powder is a blend of premium spray-dried coffee powders featuring Brazilian Robusta coffee beans. The flavor is bold with bitter ...

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Heat water in a small saucepan to a consistent simmer. Combine egg whites, sugar, and Pure Madagascar Vanilla Extract to the bowl of your stand mixer and place the bowl over the simmering water (making sure the bottom of the bowl is not in the water). Whisk quickly and constantly until the egg whites are warmed, the mixture looks silky and white, and you cannot feel any granules of sugar if you rub some of the mix between two fingers. Remove from heat and fit the bowl into your mixer. Add in Espresso Powder. Use the whisk attachment to mix on high speed until the meringue has stiff peaks. Mix in butter, a little at a time, on medium-low speed. Scoop into a piping bag or use to frost your favorite cake.