Get rid of any grease residue. Wipe all tools that will touch the meringue with a little lemon juice or white vinegar. Grease or fat prevents your meringue from setting up.

Separate the eggs. Save the yolks for another recipe.

Cook the egg whites sugar: Whisk sugar egg whites together, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that its ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (its very hot, be careful) and rub the mixture between your thumb and finger. You shouldnt feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

Whip it: Transfer warm mixture to the bowl of a stand mixer fitted with a whisk attachment (if you arent already using the metal bowl that comes with it). Beat until stiff peaks form and the meringue is no longer warm to touch, at least 10-15 minutes. On particularly humid days, it will take longer. If its still not reaching stiff peaks, stop the mixer, place the bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form.

If the bowl and meringue still feel warm at this point, wait until both cool to room temperature before adding the butter.

Add the butter and flavor: Switch the stand mixer to the paddle attachment and add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next. After all the butter has been added, beat in vanilla and salt. Done!

A small egg separator is a helpful tool in this recipe.

Cook and whisk egg whites and sugar over indirect heat. When its ready, the mixture will be frothy on top and thin. (Below, right.)

What Are Stiff Peaks?

After several minutes of mixing, the meringue should form stiff glossy peaks. This means it forms stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment.

Stiff peaks do not droop down.

After reaching stiff peaks, let the meringue cool for a bit, then beat in the butter 1 Tablespoon at a time.

Success Tip: Because butter needs to be on the cooler side, I dont remove it from the refrigerator and cut it into Tbsp pieces until I start whipping the meringue.

Add vanilla and salt, then youre done.

Buttercream is now deliciously creamy and smooth!

5 Helpful Tools

Saucepan heatproof bowl: Cook egg whites and sugar on indirect heat in a heatproof bowl set over a pan of simmering water. (I just use the metal mixing bowl that comes with a stand mixer.) This cooking method is essentially how we cook the eggs in French silk pie and make homemade marshmallow creme . If you own a double boiler, just use that.

Whisk: Constantly whisking the egg whites and sugar as they gently cook is key.

Electric Mixer: Beating the meringue into stiff peaks requires an electric mixer. I strongly recommend a stand mixer , but a handheld mixer can work. Give your arm a break every few minutes because the beating steps are tiresome. A handheld mixer will take longer to beat the meringue, too.