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–+ servings
Pink layer cake frosted with American mock meringue buttercream

American Mock Meringue Buttercream

5 from 1 vote
This hybrid buttercream combines the sweetness and stability of American buttercream with the smoother texture of a meringue-based frosting. It works well for filling, frosting, and piping cakes.
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Prep Time 10 minutes
Mixing Time 20 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1/3 cup heavy whipping cream
  • 2/3 cup pasteurized egg whites
  • 1/2 teaspoon salt
  • 4 tablespoon meringue power
  • 2 pounds powdered sugar
  • 2 pounds unsalted butter softened to cool room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon butter flavoring

Equipment

  • mixer

Method
 

  1. Add the heavy cream and pasteurized egg whites to the bowl of a stand mixer fitted with the whisk attachment. Mix for 30 seconds.
  2. Add the meringue powder, salt, and powdered sugar. Mix on low until the sugar is moistened, then whip on medium-high speed for 5 minutes.
  3. Cut the softened butter into chunks. Add it gradually while mixing, allowing each addition to begin incorporating before adding more.
  4. Add the vanilla extract and butter flavoring. Whip for another 2 minutes.
  5. Replace the whisk with the paddle attachment. Beat on high speed for 5 minutes, scraping the bowl as needed, until the buttercream is smooth and silky.

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