Another meringue based buttercream

This was the buttercream recipe I got in culinary school. It’s not too sweet and very esy to work with.

Another meringue based buttercream


  • 7oz egg whites
  • 1/2 t cream of tarter
  • 14oz powdered sugar
  • 3T corn starch
  • 1 lb slightly softened butter
  • 1 1/4oz shortening


  1. Combine first four ingredients in a metal bowl and heat over boiling water. Whisk constantly till mixture reaches 160 degrees.
  2. Pour into mixer bowl and beat on high till stiff peaks form
  3. Turn speed to low and mix till bottom of mixer bowl is cool to the touch. Can be as long as 10 minutes
  4. Turn mixer to med-high
  5. Slowly add diced butter. Mix till each addition is incorporated.
  6. Add shortening and beat on high till light and fluffy. This just takes a minute or two.
  7. I don’t generally add vanilla or any flavoring to this but you can if you like.

Comments (1)


On the shortening I am a little it 1 1/4oz shortening Or is it 1 c 1/4 oz shortening the butter to shortening ratio seemed kind of off ...maybe its me ..but I would like to try it if you don't mind clearing that up ! Thank you !