Microwave Buttercream

Microwave Buttercream

It is easier to make butter cream if you use a microwave.
You definitely need gloves or oven mitts. Ideal for small dacquoise (meringue biscuits with almond flour) or macarons.

Ingredients: for 12 - 13 sets of mini dacquoises

Egg whites
20 g
30 g
10 g
Unsalted butter
75 g
Vanilla essence or other flavoring
as needed


1. Put the egg whites in a bowl, and whisk until firm peaks form.
2. In a small container, add the sugar and water and microwave (600 W) for 70 seconds. Wearing gloves/oven mitts, take container out of the microwave. Pour this gradually into the egg whites and combine well.
3. If you want double the amount of buttercream, use 60 g of sugar and 20 g of water, and microwave (600 W) for 2 minutes.
4. Beat until the meringue becomes glossy. Bring the meringue to room temperature as you beat.
5. Add the softened butter to the meringue in a few batches, mixing with each addition. If you're making plain buttercream, then add a small amount of vanilla essence at this stage.
6. Strawberry cream: After Step 5, add 1/2 teaspoon of freeze dried strawberry powder and mix.
7. Cocoa cream: After Step 5, add 1 teaspoon of cocoa powder. It would also be nice if you add in a drop of rum or brandy.
8. Matcha cream: After Step 5, add 1/2 teaspoon of matcha mixed with a small amount of warm water and mix together.
9. Coffee cream: After Step 5, add 4 g of instant coffee mixed with warm water. Sprinkle in a little Kaluah for aroma.

Story Behind this Recipe

Whenever I make buttercream, I tend to have leftovers. This recipe yields an amount that should be easy to both make and use up.