Name: Meringue Buttercream
Yield: Makes 9 cups
Ingredients: 2 cups sugar; 9 large egg whites; 3 3/4 cups (7 1/2 sticks) unsalted butter, room temperature and cut into 1-inch cubes; 2 tablespoons plus 1 teaspoon vanilla; pastry brush, candy thermometer

Image may contain Cutlery Fork Pottery and Saucer

Photo by Chelsea Kyle

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York.

To fill, frost, and decorate the Lemon-Raspberry Wedding Cake, you'll need to make this recipe three times. For each batch, be sure to use a mixing bowl that can hold at least 5 quarts.

Recipe notes

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