A light and delicious twist on regular buttercream icing. This recipe is perfect for icing almost any cake. This recipe makes a generous amount. You will not run out when icing and decorating two 23cm round cakes.
Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
Now my staple recipe for buttercream. Be careful that the exact recipe makes *a lot* of buttercream. I reduced the recipe to a 1/3 of the quantities to ice 20 - 30 biscuits and there was plenty left over. Very stable buttercream, excellent for piping. Have made it with a handheld single whisk mixer and an upright stand mixer: obviously the stand mixer works better with a whiter glossier outcome. More challenging than the run of the mill stuff but worth it. Seriously long shelf life also (been keeping refrigerated and rewhipping to room temperature cupfuls as needed). - 22 Oct 2010
Just made this using 1/3 of ingredients and it has covered a 12" cake. Tip: Put sugar in bowl first befor eggs as I made the mistake of putting the egg whites over the water whilst weighing the sugar and they started to cook. 2nd attempt sugar in first and no problem - 07 May 2012
fantastic recipe, made half the mixture, 1st time I have made meringue buttercream - 23 Sep 2012