2 cups granulated sugar

7 large egg whites

2 teaspoons vanilla, clear or dark

1 ½ cups butter (3/4 pound or 3 sticks), softened


  1. In a double boiler, continuously mix your egg whites and sugar together and heat to 160 F, and the sugar dissolves.
  2. Pour egg mixture in to the mixing bowl, fitted with the whip attachment and whip until the eggs and sugar (meringue) form a stiff peak, and the mixing bowl is cool to the touch.
  3. Add butter (the eggs will deflate) and add vanilla.
  4. Whip on high until light and fluffy.
  5. When the butter is added, the mixture will sometimes separate.
  6. Don’t worry, let it continue to whip and it will come back together.


  • Use right away, refrigerate for 1 week, or freeze for up to 3 months.
  • To thaw, place frozen buttercream in the refrigerator for 24 hours, then bring to room temperature on your counter.

TUTORIAL:  Swiss Meringue Buttercream