Easy Swiss meringue buttercream gives you the silky buttery texture of the real deal but with some shortcuts to make it quicker and less fussy to make. It is perfect for wedding cakes, birthday cakes, cupcakes and more!
If you love the buttery flavor and smooth texture of swiss meringue buttercream, but don’t like the hassle it takes to make it, you are in the right place! This recipes uses pasteurized eggs and powdered sugar so you don’t have to fuss with a double boiler or candy thermometer like the traditional method, but you still get all of the taste and texture.
You know I love trying different kinds of frosting. Whether it’s a stab at a new flavor, or trying a new technique I am almost always excited to give it a go.
While American buttercream recipes tend to be my go to, I do like trying slightly more complex frostings recipes like boiled milk frosting or 7 minute frosting.
But swiss meringue buttercream can be hit or miss. You have to warm the eggs and granulated sugar in a bowl over simmering water.
Then you whip the eggs whites into a meringue and slowly add butter. It tastes amazing, but it feels a bit fussy.
So I usually go the route of making Italian meringue buttercream instead. For some reason, making a sugar syrup and adding it to the egg whites feels a little more straightforward.
But now that I have this recipe, it is going to be the one I reach for. It is by far the easiest way to get everything I love about meringue based frostings.
Tips and Tricks
While this recipe is very easy to follow, there are a few places you can go wrong. Use these tips to help you get your buttercream just right.
This first step is super simple. Just beat together the carton egg whites and powdered sugar in your stand mixer until the mixture is smooth and airy.
Making sure the butter is softened will help it to incorporate easily. If it is too cold, it will be hard to get a smooth frosting.
If it is too soft, your resulting frosting will be loose and wimpy. Don’t worry though, both issues can be easily fixed.
To get it right the first time though, the butter should give if you squeeze it with your fingers. It shouldn’t look greasy or melted though.
Add the butter in Tablespoon sized chunks to help it incorporate. It’s ok if it looks a little curdled and lumpy at first, it should smooth out as you continue to beat it.
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If it continues to be lumpy after several minutes of whipping, but about a half cup of the frosting into the microwave for about fifteen seconds to warm it up a bit. Then return the warmed frosting back to the mixer and whip it some more.
If your frosting is too loose, you can add a little bit more powdered sugar if you like a sweeter frosting. Or put the mixer bowl in the fridge for about a half an hour, then beat it a little bit more before using it.
Because of the high butter content, this frosting can have a slight yellow tint to it. If you would like a brighter white frosting, add just a drop of purple gel food coloring to help balance it out. The tiniest bit will do.
How does this frosting hold up?
This mock swiss meringue buttercream will not crust like an American buttercream does. However, it does hold its shape well and can be used to pipe flowers and other decorations.
It can hold in warm temperatures. As high as 80 degrees Fahrenheit, especially if it is set in the refrigerator first.
Keep it out of direct sunlight to help it stay as long as possible and substitute shortening for part of the butter if you really need for it to hold up in warmer temperatures.
Storage
Swiss meringue buttercream frosting can be stored in an airtight container at room temperature for two days. For longer storage, but the container in the refrigerator for up to two weeks or in the freezer for up to six months.
Frequently Asked Questions
What are pasteurized egg whites?
You can find egg whites in the refrigerator section next to the egg beaters. They are normally in a carton.
They are heat treated to kill any germs, so they can be used straight from the carton without heating them further. You can use the leftovers to make homemade white cake, fluffy white cupcakes, or egg white omelets.
What does Swiss meringue buttercream taste like?
It has a butter forward flavor with a silky smooth texture. It is less sweet than an American buttercream but is stable enough to be used to decorate cakes.
How much frosting does this make?
It makes about 4 cups of buttercream. That is enough to generously frost 24 cupcakes.
It can frost and fill an 8 or 9-inch layer cake as well. You can always size the recipe up if you like extra frosting or want more for decorations.
Swiss Meringue Buttercream with Pasteurized Eggs
Ingredients
- ½ cup pasteurized egg whites
- 2 ½ cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 16 oz. salted butter softened
Instructions
- In your stand mixer bowl, beat together egg whites and powdered sugar using the whisk attachment until the mixture is smooth and slightly airy.½ cup pasteurized egg whites, 2 ½ cups powdered sugar
- Stir in the vanilla.1 ½ teaspoons vanilla extract
- Cut the sticks of softened butter into Tablespoon sized chunks. Add the butter to the mixer bowl while the mixer is on medium speed.16 oz. salted butter
- Turn the mixer to medium high speed and whip for about 7 minutes. The mixture may look curdled for a minute but it should become smooth. (If it doesn't, warm a little bit of the frosting in the microwave for a few seconds and return the warmed frosting to the bowl. Beating the warm frosting into the rest of the batch should help it smooth out.)
- If you want to avoid air bubbles in your frosting, switch to the paddle attachment and mix on low speed for about 10 more minutes.
- For a brighter white frosting, add just a tiny drop of purple food coloring to balance out the yellow from the butter. Feel free to add white food coloring gel as well if you have it.
- Smooth over cake or load into piping bag and enjoy!
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what should i do if my butter cream comes out too thick?
I would check the temperature first. If the butter was cold, there is a chance that letting it sit for a bit and then beating it again will help. If it is room temperature and too thick, you could drizzle in a tiny bit of liquid like water, milk, or cream until you get it to your desired consistency.
Can’t wait to try this recipe. Could I add cocoa powder for chocolate buttercream?
Yes! That would be delicious!
How do I make it into a peanut butter frosting?
I would sub peanut butter in for some of the butter. Or try just adding peanut butter to the finished frosting until you get the taste you like. As long as it’s a standard store-bought peanut butter I think it should work well.
Hello, I have no made yet but looks great! Does this have to be refrigerated:
You can store it at room temperature for a couple of days. If you want to keep it longer than that, it should be refrigerated.
I used this on my daughter’s birthday cake this week and it was a big success!!! She wants me to make brownies for her class this week with chocolate frosting. Have you tried to make this is chocolate form?? If so I’d love to know how it turned out and what you did!
I am so glad it was a hit! You can either melt some chocolate and whip it in or add some cocoa powder. Either way, it will be delicious!
I would be cautious, some children may have egg allergies!
That is true. Though a lot of the baked goods it would go on would also have eggs.
Can you add nutella to this to make it nutella flavored?
I don’t see why not! I think that would be a fun addition and shouldn’t affect the consistency too much. I may have to try that myself!
I am always here for all of your frostings! Especially the buttercreams!
Thank you Andrea!