12 Delicious Meringue Buttercream Frosting Recipes

Frosting lovers, rejoice! If you’ve ever dreamed of topping your cakes and cupcakes with clouds of sweet, buttery perfection, you’re in for a treat. Our roundup of 12 Delicious Meringue Buttercream Frosting Recipes is here to inspire your next baking adventure. From classic vanilla to innovative flavors, these recipes promise to elevate your desserts from good to unforgettable. Let’s dive into the world of fluffy, dreamy frostings!

Vanilla Meringue Buttercream

Flickering through the pages of my grandmother’s recipe book, I stumbled upon a recipe that whispered of summer evenings and the gentle hum of a mixer. Vanilla meringue buttercream, a cloud-like frosting that dances between sweet and ethereal, has been a staple in my kitchen for years.

Ingredients

• 1 cup granulated sugar (I find that organic sugar lends a deeper flavor)
• 4 large egg whites, room temperature (they whip up fluffier this way)
• 1 1/2 cups unsalted butter, softened (European-style butter is my secret for extra richness)
• 1 teaspoon pure vanilla extract (the good stuff makes all the difference)
• A pinch of salt (just to balance the sweetness)

Instructions

1. In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture feels warm to the touch, about 3-4 minutes.
2. Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 7-10 minutes.
3. With the mixer on low, add the softened butter a few tablespoons at a time, waiting until each addition is fully incorporated before adding more. This patience ensures a smooth, creamy texture.
4. Once all the butter is added, beat in the vanilla extract and a pinch of salt. If the buttercream looks curdled, don’t worry—just keep beating, and it will come together beautifully.
5. Continue to beat on medium speed until the buttercream is silky and holds its shape, about 2-3 minutes more.

Delicate and dreamy, this buttercream is a testament to the magic of simple ingredients. Spread it over a vanilla cake for a classic pairing, or pipe it onto cupcakes for a touch of elegance. Its lightness belies the depth of flavor, a sweet whisper of vanilla that lingers on the palate.

Chocolate Meringue Buttercream

Now, as the evening light fades, I find myself drawn to the quiet comfort of baking, where the alchemy of sugar, butter, and cocoa transforms into something magical. Chocolate Meringue Buttercream is that rare delight that feels both indulgent and light, a whisper of sweetness on the palate.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out overnight for the perfect consistency)
• 4 large egg whites, at room temperature (they whip up so much better this way)
• 1 cup granulated sugar (the fine grains dissolve effortlessly)
• 1/4 teaspoon cream of tartar (a little secret for stability)
• 1/2 cup cocoa powder, sifted (I prefer Dutch-process for its deep flavor)
• 1 teaspoon vanilla extract (the real deal makes all the difference)

Instructions

1. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 2 minutes.
2. Add the cream of tartar and gradually sprinkle in the sugar, beating on high until stiff, glossy peaks form, about 7 minutes. Tip: Ensure the bowl is completely grease-free for the best volume.
3. Switch to the paddle attachment. With the mixer on low, add the softened butter a tablespoon at a time, waiting until each is fully incorporated before adding the next.
4. Once all the butter is added, increase the speed to medium and beat until the mixture is smooth and creamy, about 5 minutes. Tip: If it looks curdled, keep beating—it will come together.
5. Reduce the speed to low and add the sifted cocoa powder and vanilla extract, mixing until just combined. Tip: Sifting the cocoa prevents lumps for a silky texture.
6. Use immediately or store in the refrigerator for up to a week. Bring to room temperature and re-whip before using.

Silky and rich, this buttercream drapes over cakes with elegance, its chocolate depth balanced by the ethereal meringue. Try it layered with fresh berries for a contrast that sings of summer.

Strawberry Meringue Buttercream

Softly, the morning light filters through the kitchen window, casting a gentle glow on the bowl of ripe strawberries waiting to be transformed. There’s something deeply comforting about the process of making Strawberry Meringue Buttercream, a sweet symphony of flavors that feels like a hug in dessert form.

Ingredients

• 1 cup fresh strawberries, hulled and diced (the riper, the better for that natural sweetness)
• 4 large egg whites, at room temperature (they whip up so much nicer this way)
• 1 1/2 cups granulated sugar (I like to use organic for a cleaner taste)
• 1/2 teaspoon cream of tartar (a little secret for stable peaks)
• 1 cup unsalted butter, softened (quality butter makes all the difference)
• 1 teaspoon pure vanilla extract (the good stuff, please)

Instructions

1. In a small saucepan, combine the strawberries and 1/4 cup of the sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Let it cool completely.
2. Fill a large pot with 2 inches of water and bring to a simmer. In a heatproof bowl, whisk together the egg whites, remaining sugar, and cream of tartar. Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture is warm to the touch, about 3-4 minutes.
3. Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 7-10 minutes.
4. With the mixer on low, add the butter a few tablespoons at a time, waiting until each addition is fully incorporated before adding more. Once all the butter is added, increase the speed to medium and beat until the buttercream is smooth and fluffy, about 3-5 minutes.
5. Add the cooled strawberry mixture and vanilla extract. Beat on medium speed until fully incorporated and the buttercream is uniformly pink and fragrant, about 2 minutes.

Delicate and airy, this Strawberry Meringue Buttercream is a dream to spread or pipe, with a flavor that’s both bright and deeply comforting. Try it atop vanilla cupcakes or as a filling for macarons to elevate your dessert game.

Lemon Meringue Buttercream

Just like the quiet moments of early morning, this Lemon Meringue Buttercream brings a gentle brightness to any dessert it graces. Its creamy texture and tangy sweetness are a reminder of summer’s fleeting beauty.

Ingredients

• 1 cup unsalted butter, softened (I always let mine sit out for about an hour—it makes all the difference.)
• 4 cups powdered sugar (Sifted, if you can; it keeps the buttercream silky.)
• 2 tbsp fresh lemon juice (The zest is great too, for an extra punch of flavor.)
• 1 tsp vanilla extract (Pure, not imitation—trust me on this.)
• 2 large egg whites (Room temperature helps them whip up nicely.)
• A pinch of salt (Just a whisper to balance the sweetness.)

Instructions

1. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Scrape down the sides to ensure even mixing.
2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Tip: Start slow to avoid a sugar cloud.
3. Mix in the lemon juice, vanilla extract, and salt. Beat for another 2 minutes until the mixture is light and fluffy.
4. In a separate, clean bowl, whip the egg whites on high speed until stiff peaks form, about 3-4 minutes. Tip: Ensure no yolk gets in; it prevents the whites from whipping properly.
5. Gently fold the whipped egg whites into the butter mixture until fully incorporated. Tip: Use a spatula and fold gently to keep the air in the egg whites.
6. Continue to beat the buttercream on low speed for 1 minute to smooth out any lumps.

Buttery and light, this Lemon Meringue Buttercream drapes over cakes like a soft cloud, with a zesty lemon flavor that lingers delightfully. Try it piped onto vanilla cupcakes for a simple yet stunning treat.

Coconut Meringue Buttercream

Perhaps there’s no better way to embrace the warmth of summer than with a bowl of Coconut Meringue Buttercream, its fluffy peaks and tropical aroma whispering of breezy afternoons and sun-drenched kitchens.

Ingredients

• 1 cup unsalted butter, softened (I find that letting it sit out for about an hour does the trick)
• 4 cups powdered sugar, sifted (because nobody likes lumps in their buttercream)
• 1/2 cup coconut cream (the richer, the better for that deep coconut flavor)
• 3 large egg whites, room temperature (they whip up so much nicer this way)
• 1/4 tsp cream of tartar (a little secret for stable peaks)
• 1 tsp vanilla extract (pure, always, for that unmistakable warmth)

Instructions

1. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
2. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition.
3. Pour in the coconut cream and vanilla extract, then beat on high speed for 3 minutes until the mixture is light and fluffy.
4. In a separate, clean bowl, whip the egg whites and cream of tartar on high speed until stiff peaks form, about 5 minutes.
5. Gently fold the whipped egg whites into the butter mixture until fully incorporated, being careful not to deflate the mixture.
6. Continue to beat the combined mixture on low speed for another minute to ensure everything is perfectly blended.

Every spoonful of this buttercream is a cloud of coconut bliss, its texture impossibly light yet rich. Try spreading it over a vanilla cake or piping it onto cupcakes for a touch of tropical elegance.

Raspberry Meringue Buttercream

Vividly, the memory of summer berries dances in my mind, leading me to this delicate balance of tart and sweet. Raspberry Meringue Buttercream is not just a frosting; it’s a whisper of summer on your spoon, a gentle reminder of sun-kissed afternoons.

Ingredients

• 1 cup unsalted butter, softened (I find European butter elevates the flavor)
• 4 large egg whites, at room temperature (they whip up fluffier this way)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 teaspoon vanilla extract (a dash more if you love vanilla)
• 1/4 teaspoon salt (to balance the sweetness)
• 1/2 cup raspberry puree, strained (homemade brings the brightest flavor)

Instructions

1. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 2 minutes.
2. Gradually add the sugar, a tablespoon at a time, then increase speed to high and beat until stiff, glossy peaks form, about 7 minutes.
3. Switch to the paddle attachment. With the mixer on low, add the softened butter a few pieces at a time, mixing until fully incorporated after each addition.
4. Add the vanilla extract and salt, mixing just until combined.
5. Gently fold in the raspberry puree with a spatula until the buttercream is uniformly pink and no streaks remain.
6. Use immediately to frost cakes or cupcakes, or store in the refrigerator for up to a week. Bring to room temperature and re-whip before using.

Zesty yet smooth, this buttercream melts luxuriously on the tongue, with the raspberry’s acidity cutting through the richness. Try it atop a dark chocolate cake for a contrast that sings.

Matcha Green Tea Meringue Buttercream

Evenings like these call for something subtly sweet, a whisper of flavor that lingers just long enough to remind you of quiet moments. This Matcha Green Tea Meringue Buttercream is that gentle nudge towards sweetness, with a hint of earthiness that feels like a warm hug.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for that perfect spreadable consistency)
• 4 large egg whites (room temperature eggs whip up so much better, don’t you think?)
• 1 cup granulated sugar (the fine grains dissolve effortlessly, creating a smoother meringue)
• 2 tbsp matcha green tea powder (opt for ceremonial grade; its vibrant color and delicate flavor are unmatched)
• 1 tsp vanilla extract (a splash of vanilla rounds out the flavors beautifully)

Instructions

1. In a clean, dry bowl, whip the egg whites on medium speed until foamy, about 2 minutes. Tip: Ensure no yolk is present; even a speck can prevent the whites from reaching full volume.
2. Gradually add the sugar, 1 tablespoon at a time, while continuing to whip on high speed until stiff, glossy peaks form, about 5-7 minutes. Tip: The meringue is ready when it doesn’t slide out of the bowl when tilted.
3. Switch to the paddle attachment. With the mixer on low, add the softened butter a few chunks at a time, waiting until each addition is fully incorporated before adding more. Tip: If the mixture looks curdled, don’t panic—keep mixing, and it will come together.
4. Once all the butter is added, mix in the matcha powder and vanilla extract until fully blended and the buttercream is smooth and fluffy, about 2 minutes.

Perfect for piping onto cupcakes or layering between sponge cakes, this buttercream carries the subtle bitterness of matcha, balanced by the sweetness of the meringue. Its light, airy texture makes it a dream to work with, and the vibrant green hue is a feast for the eyes.

Peanut Butter Meringue Buttercream

Dreaming of a frosting that balances the richness of peanut butter with the lightness of meringue? This Peanut Butter Meringue Buttercream is a dream come true, blending creamy textures with a subtly sweet flavor that elevates any dessert.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for its pure flavor)
• 4 large egg whites, at room temperature (they whip up so much better this way)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 tsp cream of tartar (a little secret for stable peaks)
• 1 cup unsalted butter, softened (quality butter makes all the difference)
• 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. In a clean, dry bowl, whip the egg whites and cream of tartar on medium speed until foamy, about 2 minutes.
2. Gradually add the sugar, a tablespoon at a time, while continuing to whip. Increase speed to high and beat until stiff, glossy peaks form, about 7 minutes.
3. Switch to the paddle attachment. With the mixer on low, add the softened butter a few pieces at a time, mixing well after each addition.
4. Once all the butter is incorporated, add the peanut butter and vanilla extract. Beat on medium speed until the buttercream is smooth and fluffy, about 3 minutes.
5. If the buttercream looks curdled, don’t panic. Keep beating, and it will come together into a silky consistency.
6. Use immediately or store in the refrigerator for up to a week. Bring to room temperature and re-whip before using.

Out of the mixer, this buttercream is luxuriously smooth with a perfect peanut butter flavor that’s not too overpowering. Try it atop chocolate cupcakes or as a filling for macarons for a delightful contrast.

Caramel Meringue Buttercream

Under the soft glow of the kitchen light, there’s something deeply comforting about whisking together the silky strands of caramel meringue buttercream. It’s a dance of sweetness and air, a testament to the beauty of patience and precision in baking.

Ingredients

• 1 cup granulated sugar (I find that organic sugar lends a deeper caramel flavor)
• 4 large egg whites, room temperature (they whip up so much better when not cold)
• 1 1/2 cups unsalted butter, softened (European-style butter is my secret for extra richness)
• 1/4 cup water (just enough to dissolve the sugar without making the caramel too thin)
• 1 tsp vanilla extract (a splash of bourbon vanilla makes it sing)

Instructions

1. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir just until the sugar dissolves, then stop stirring to avoid crystallization.
2. Cook the sugar syrup until it reaches 240°F on a candy thermometer, about 10 minutes. The syrup should be a deep amber color but not smoking.
3. While the syrup cooks, whip 4 large egg whites in a stand mixer on high speed until stiff peaks form, about 5 minutes. Tip: Ensure your bowl and whisk are completely grease-free for the best volume.
4. With the mixer running on low, slowly pour the hot syrup into the whipped egg whites, aiming for the side of the bowl to prevent splattering. Tip: The syrup will cook the whites, so pour steadily but carefully.
5. Continue to whip the meringue on medium-high speed until it cools to room temperature, about 10 minutes. The bowl should feel just slightly warm to the touch.
6. Switch to the paddle attachment. With the mixer on low, add 1 1/2 cups softened butter, a tablespoon at a time, waiting until each piece is fully incorporated before adding the next. Tip: If the mixture looks curdled, keep beating—it will come together.
7. Once all the butter is added, mix in 1 tsp vanilla extract and whip on high for 2 minutes until the buttercream is silky and smooth.

Fluffy yet dense, this caramel meringue buttercream carries the warmth of toffee and the lightness of cloud. Try it layered between dark chocolate cake, or simply spread on a spoon for a moment of pure indulgence.

Pistachio Meringue Buttercream

Vividly, the thought of pistachio meringue buttercream brings to mind the softest hues of green, a whisper of nuttiness, and the lightest, fluffiest texture that seems to melt away the moment it touches your tongue.

Ingredients

• 1 cup unsalted butter, softened (I always let mine sit out for about an hour—it makes all the difference in achieving that perfect, creamy consistency.)
• 4 large egg whites, at room temperature (Room temp eggs whip up so much better, creating those stiff, glossy peaks we’re after.)
• 1 cup granulated sugar (Just the right amount to sweeten without overpowering the delicate pistachio flavor.)
• 1/2 cup pistachio paste (The star of the show—look for a vibrant green paste with a smooth texture for the best results.)
• 1 tsp vanilla extract (A dash of vanilla rounds out the flavors beautifully.)

Instructions

1. In a large bowl, beat the softened butter on medium speed with an electric mixer until it’s creamy and pale, about 3 minutes. This is the foundation of our buttercream, so don’t rush it.
2. In a separate, clean bowl, whip the egg whites on high speed until soft peaks form, about 2 minutes. Gradually add the sugar, continuing to whip until stiff, glossy peaks form, about 3 more minutes. Tip: Ensure your bowl and beaters are completely grease-free for the best volume.
3. Gently fold the meringue into the creamed butter in three additions, being careful not to deflate the mixture. This step requires patience—overmixing can lead to a runny buttercream.
4. Add the pistachio paste and vanilla extract to the mixture, folding gently until fully incorporated and the color is uniform. Tip: If the buttercream seems too soft, chill it in the refrigerator for 10 minutes before using.
5. Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and rewhip before using if stored.

Kneading through the process, the buttercream emerges with a silky texture that’s both light and rich, its pistachio flavor subtle yet unmistakable. Try piping it onto vanilla bean cupcakes for a contrast in flavors, or spread it between layers of chocolate cake for a decadent twist.

Espresso Meringue Buttercream

Mornings like these, when the light filters through the kitchen window just so, I find myself reaching for the comfort of baking—today, it’s the rich, aromatic embrace of Espresso Meringue Buttercream that calls to me.

Ingredients

• 1 cup granulated sugar (I love the fine texture of caster sugar, but granulated works beautifully)
• 4 large egg whites, room temperature (they whip up so much better when not cold)
• 1/4 teaspoon cream of tartar (a little secret for stability)
• 1 cup unsalted butter, softened (I let mine sit out until it’s perfectly spreadable)
• 2 tablespoons instant espresso powder (the stronger, the better for that deep coffee flavor)
• 1 teaspoon vanilla extract (pure, for that unmistakable warmth)

Instructions

1. In a small saucepan, combine 1 cup granulated sugar with 1/4 cup water. Heat over medium heat until the sugar dissolves, stirring occasionally.
2. Increase the heat to high and bring the syrup to 240°F on a candy thermometer. This is the soft-ball stage, crucial for the meringue’s texture.
3. While the syrup heats, place 4 large egg whites and 1/4 teaspoon cream of tartar in the bowl of a stand mixer. Whip on medium speed until soft peaks form.
4. With the mixer running on low, carefully pour the hot syrup into the egg whites in a slow, steady stream. Tip: Avoid hitting the whisk to prevent splatters.
5. Increase the speed to high and whip until the meringue is glossy and cooled to room temperature, about 7-10 minutes.
6. Switch to the paddle attachment. With the mixer on medium, add 1 cup softened butter, a tablespoon at a time, waiting until each is fully incorporated before adding the next.
7. Mix in 2 tablespoons instant espresso powder and 1 teaspoon vanilla extract until fully blended and the buttercream is smooth. Tip: If it looks curdled, keep mixing—it will come together.
8. Use immediately or store in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.

Kindly note how the buttercream holds its shape yet melts delicately on the tongue, a perfect balance of airy meringue and rich butter. Try spreading it between layers of chocolate cake for an indulgent treat, or pipe onto cupcakes for a sophisticated finish.

Orange Blossom Meringue Buttercream

Dreaming of a dessert that whispers of summer and sings with the delicate aroma of orange blossoms? This Orange Blossom Meringue Buttercream is a cloud-like frosting that transforms any cake into a masterpiece, with its light texture and floral notes.

Ingredients

• 1 cup unsalted butter, softened (I always let mine sit out for an hour—it creams like a dream)
• 4 large egg whites, at room temperature (they whip up fluffier this way)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 1/4 tsp cream of tartar (a little secret for stability)
• 1 tbsp orange blossom water (the star of the show, find it in Middle Eastern markets)
• 1 tsp vanilla extract (my vanilla bean paste is a splurge I never regret)

Instructions

1. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 2 minutes.
2. Add the cream of tartar and gradually sprinkle in the sugar, 1 tbsp at a time, while beating on high speed until stiff, glossy peaks form, about 7 minutes.
3. Switch to the paddle attachment. With the mixer on low, add the butter, 1 tbsp at a time, waiting until each piece is fully incorporated before adding the next.
4. Once all the butter is added, increase the speed to medium and beat until the mixture is smooth and fluffy, about 5 minutes. If it looks curdled, don’t panic—just keep beating.
5. Reduce the speed to low and drizzle in the orange blossom water and vanilla extract, mixing just until combined.

Velvety and rich, this buttercream is a dream to spread, with a fragrance that’s as enchanting as its taste. Try it atop a vanilla sponge cake, garnished with edible orange blossoms for a touch of elegance.

Conclusion

Now that you’ve explored these 12 delicious meringue buttercream frosting recipes, it’s clear there’s a perfect option for every cake and occasion. Whether you’re a novice or a seasoned baker, we invite you to whip up these sweet creations. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy baking!