Espresso Meringue Buttercream Recipe
About 3 cups
Active Prep: 10 min
Cook: 5 min
- 4 large egg whites
- 1 1/2 cups superfine sugar*
- 1 tsp. Pure Madagascar Vanilla Extract
- 1 Tbsp. Pure Espresso Powder
- 4 sticks butter, cut into cubes and softened
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This recipe was adapted from the Meringue Buttercream recipe from SORTEDfood. *If you can’t find superfine sugar, use granulated sugar and pulse it in a food processor or blender for 20 to 30 seconds.
Heat water in a small saucepan to a consistent simmer. Combine egg whites, sugar, and vanilla 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.
Adapted from SORTEDfood’s Meringue Buttercream by Ashlee Redger