This smooth, glossy buttercream is made with whipped egg whites for a much lighter texture than basic buttercream. Better yet, it has a super white finish, making it perfect for colouring without over-compensating for yellow butter! It looks stunning on the outside of cakes, but be wary of using it between layers as it has a much fluffier consistency.

40 min


  1. 6 large egg whites
  2. 1 2/3 cups caster sugar (310g)
  3. ¾ tsp (3g) salt
  4. ¼ tsp cream of tartar
  5. 565g unsalted butter, softened
  6. Queen Mermaid Magic Flavour for Icing
  7. Queen Blue Food Colour Gel
  8. Queen Green Food Colour Gel


  1. Step 1

    Fill a pot with at least 4cm of water. Use a thick ring of foil to prevent bowl from touching bottom. Bring to a boil, then adjust temperature to a gentle simmer.

  2. Step 2

    Combine egg whites, sugar, salt and cream of tartar in bowl of a stand mixer. Set over simmering water, stirring and scraping constantly with a spatula, until egg whites hold steady at 80°C – approx. 10-12 minutes

  3. Step 3

    Once ready, transfer to stand mixer fitted with a whisk attachment and whip at high speed for 10 minutes, until meringue is glossy, stiff, and cool - around 32°C.

  4. Step 4

    With mixer still running, add butter, 1 - 2 tablespoons at a time. Volume will initially decrease, but as cool butter is added, it will begin to thicken and cool. Buttercream should become thick, creamy, and soft around 22°C.

  5. Step 5

    Add Mermaid Magic and Food Colour Gel until desired shade is reached.

Troubleshooting: If warmer than 23°C, buttercream will be soft and loose; chill for 15 minutes and re-whip to help thicken and cool. If colder than 20°C, buttercream will be firm and dense, making it difficult to spread; to warm, briefly set over a pan of steaming water until edges melt slightly, then re-whip to help soften and warm.


This recipe is part of our Buttercream Masterclass tutorial. Click here for more recipes, tips and tricks!

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