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Fluffy White Buttercream Frosting
This rich, creamy frosting is lovely swirled atop a cake or cupcakes.
Ingredients
- 3/4 cup granulated sugar
- 1/4 teaspoon salt (if you use unsalted butter)
- 1/2 cup boiling water
- 1/4 cup meringue powder
- 1 tablespoon vanilla extract
- 4 cups sifted confectioners' sugar or glazing sugar
- 2 cups soft butter, vegetable shortening, or a combination of both*
- *We love the flavor of butter, but if your cake will be sitting in a hot place, using some (or all) vegetable shortening will help keep the frosting from melting.
Instructions
- Dissolve the sugar (and salt, if you're using it) in the boiling water, and cool to room temperature.
- Use a mixer on low speed to beat in the meringue powder, until the powder is dissolved and the mixture is foamy.
- Increase the speed and beat until soft peaks form.
- Beat in the vanilla, then the confectioners' or glazing sugar.
- Add the soft butter or shortening a few tablespoons at a time, beating well after each addition. Frost cake immediately; or store buttercream at room temperature, covered, for a few hours before using.
Tips from our bakers
- For coconut frosting, add 4 to 5 drops coconut flavor and 1/4 cup (1 ounce) coconut milk powder along with the confectioners' sugar. Or flavor to taste with almond extract; coffee flavor; 2 teaspoons espresso powder dissolved in the boiling water; butter-rum flavor, or 2 tablespoons fruit purée, added after the confectioners' sugar. Be aware that adding fruit or espresso will change the color of the frosting.
- For zesty lemon or lime frosting, add 1/4 to 1/2 cup lemon juice fruit powder or lime juice fruit powder to the frosting along with the confectioners' sugar.
