Swiss Meringue Buttercream with Pasteurized Eggs
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!
Servings: 4 Cups
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.
- Stir in the vanilla.
- Cut the sticks of softened butter into Tablespoon sized chunks. Add the butter to the mixer bowl while the mixer is on medium speed.
- 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!
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 12g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 130mg | Sugar: 11g
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