Meringue buttercream is a great way to use up spare egg whites and produce a light smooth buttercream filling which can be flavoured to suit any cake. Whilst this topping/filling takes a little more effort than your standard butter cream it is worth the effort as you get a light filling that has a much nicer texture to the standard variety. It pipes well so you can make a beautiful and professional finish to your cake. Any spare will store in the refrigerator or freeze for another day

Link to measurement conversion chart

This recipe uses 4 egg whites and will make enough to top fill and decorate a 2 sponge, 20cm, Victoria sandwich cake

Ingredients

• 4 egg whites
• 250g caster sugar
• 375g unsalted butter softened and cut to 2cm cubes
• 1 tsp vanilla essence

You will also need

• a heatproof bowl set over a pan of simering water or double boiler
• a hand whisk
• an electric whisk
• a large mixing bowl

Method

1. Using a hand whisk lightly whisk the egg whites and sugar together to combine.
2. Place the bowl over the hot water and continue to whisk until the sugar has dissolved and the eggs are hot – about 2 mins
3. Remove from the heat and transfer the eggs to a large mixing bowl. Beat using an electric mixer until the meringue forms glossy peaks and has cooled - do not expect the meringue to volume up
4. Reduce the speed of the mixer and add the butter 1 cube at a time allowing the butter to be thoroughly mixed each time before adding more
5. Add the vanilla essence and whisk to evenly combine.
6. If your buttercream is a little soft to use allow it to stand in the refrigerator until it has firmed up. Whisk it again to smooth it out before use.

Serving suggestions, variations, hints and tips

• If you forget the buttercream in the refridgerator or have stored for a few days and it has gone hard allow it to get to room temperature then whisk it to smooth it through to make it usable consistency
• Substitute the vanilla essence for any other flavouring
  • For chocolate flavour, melt and cool 100g of plain chocolate
  • For coffee flavour use 2 tablespoons of espresso
  • For mocha combine the coffee and chocolate
• This butter cream pipes extremely well, try using it with any of the variations of our Victoria Sponge Sandwich Cake to make them look extra special
• Makes a great topping for any tray bake
• Try using instead of cream with a sponge pudding

Acknowledgements

I can only thank Julia Child for this recipe. Julia is a popular American celebrity chef not widely known in the UK, I picked up a copy of her “Baking with Julia” book from a book sale and discovered this recipe in it. I have used it many times and adapted the flavours successfully from her original chocolate flavoured version. Thanks Julia.

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