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Test Kitchen Approved

Espresso Meringue Buttercream

Espresso Meringue Buttercream

Espresso Meringue Buttercream

Adapted from SORTEDfood’s Meringue Buttercream by Ashlee Redger

Yields

2 cups

Prep Time

10 Minutes

Cooking Time

5 Minutes

Adapted from SORTEDfood’s Meringue Buttercream by Ashlee Redger

A not-too-sweet, oh-so-smooth buttercream with a strong espresso flavor that left our tasters in the Test Kitchen raving!

Serving Suggestions

Recipe Notes

Ingredients

4 large egg whites

1 1/2 cups superfine sugar*



4 sticks butter, cut into cubes and softened

Savory Spice ingredients in this recipe

  • Pure Madagascar Vanilla Extract

    Our pure vanilla extract from Madagascar has that smooth, classically rich vanilla flavor that comes to mind you think of vanilla, and is made usin...

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  • Pure Espresso Powder

    Your new secret ingredient for baking recipes. Pair with chocolate to create any kind of mocha treat. Perfect for brownies, tiramisu, and espresso ...

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Directions

Heat water in a small saucepan to a consistent simmer. Combine egg whites, sugar, and Pure Madagascar Vanilla Extract to the bowl of your stand mixer and place the bowl over the simmering water (making sure the bottom of the bowl is not in the water). Whisk quickly and constantly until the egg whites are warmed, the mixture looks silky and white, and you cannot feel any granules of sugar if you rub some of the mix between two fingers. Remove from heat and fit the bowl into your mixer. Add in Espresso Powder. Use the whisk attachment to mix on high speed until the meringue has stiff peaks. Mix in butter, a little at a time, on medium-low speed. Scoop into a piping bag or use to frost your favorite cake.

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