EASY Swiss Merengue Buttercream Shortcut Recipe

November 22, 2019Van
Blog post

Prep time: 20 minutes

Serves: Frosting for 24 Cupcakes

This is the Easiest Swiss Merengue Buttercream to make – it’s silky, creamy and a dream to pipe. The original recipe was created by the amazing Lauren Kitchens, check out her site to see her awesome designs. I’ve adapted the recipe to my preference and it perfectly makes enough buttercream to generously frost 2 dozen cupcakes. There’s no double boiler / cooking involved – you just use pasteurized egg whites and powdered sugar instead – super easy!

Easy Swiss Meringue Buttercream Recipe

Easy Swiss Meringue Buttercream Recipe

Print Recipe

EASY Swiss Merengue Buttercream Shortcut Recipe

  • Prep time: 20 minutes
  • Serves: Frosting for 24 Cupcakes

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Ingredients

  • ½ Cup Pasteurized Liquid Egg Whites
  • 4 Cups Powdered Sugar
  • 2 Cups Unsalted Butter, room temperature
  • ¼ Teaspoon Salt
  • 4 Teaspoons Vanilla Extract

Method

  • 1)

    Pour ½ Cup of Pasteurized Liquid Egg Whites, ¼ Teaspoon Salt and 4 Cups of Powdered Sugar into your mixing bowl. Mix using the Stir setting just until the sugar is absorbed by the egg whites. Turn up the speed to Medium and let it mix for about 5 minutes. Scrape down the bowl.

  • 2)

    Switch to medium-low speed and slowly add the room temperature butter 2 Tablespoons at a time. Add 4 Teaspoons of Vanilla Extract and food coloring if you want colored buttercream. Turn the speed back up to medium and mix for 10 minutes. Scrape the bowl half way through. The buttercream should be light, silky and creamy.

    *If it feels too soft, place into the refrigerator for about 15 minutes and mix again for 30 seconds. It will stay good at room temperature for 2 days, the ideal temp for the buttercream is 73°F or below.

↓ Supplies to make this recipe ↓

 










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