Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Meringue | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large egg whites (½ cup)
- 1 cup sugar
- pinch salt
- 12 ounces (3 sticks) unsalted butter, softened (if making meringue for pies, omit butter)
- flavoring
- =
Directions
Place egg whites, sugar and salt in a medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently until egg whites are hot (about 140 degrees measured with an instant read thermometer) and sugar is dissolved, about 3 to 4 minutes. The mixture should look thick and syrupy.
Remove from heat and whip by machine, on high, until thick and cooled, about 5 minutes.
Beat in the butter in large pieces (omit butter if making meringue for pies) and flavorings.
Complete beating until buttercream is smooth and spreadable.
Use immediately or refrigerate, covered, for up to 5 days.
Before using, bring buttercream to room temperature and beat smooth by machine.