Professional-Style Buttercream Made with Egg Whites

Preparation info

  • Makes

    5 cups

    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

If you need a buttercream that is very pale, you will need to make it with egg whites instead of yolks, or use the quick method that contains no eggs at all. To make it with egg whites, you first make an Italian meringue by combining beaten egg whites and hot sugar syrup, and then when it has cooled, you beat in the butter. You can also use Italian meringue by itself as a cake frosting, or you can make a light buttercream by using half the butter called fo