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Faux Swiss meringue buttercream in a bowl.

Faux Swiss Meringue Buttercream

Megan Weimer
Faux Swiss meringue buttercream is silky smooth and sweet like traditional Swiss buttercream but is super easy to make. With pasteurized egg whites and powdered sugar, you don't need to worry about heating egg whites or dissolving sugar. Even with shortcuts, the rich, creamy, vanilla flavor isn't compromised!
5 from 5 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert, Frosting
Cuisine Swiss
Servings 4 cups
Calories 1271 kcal

Equipment

Ingredients
  

  • 113 grams pasteurized egg whites room temperature
  • 453 grams powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 453 grams unsalted butter room temperature

Instructions
 

  • Place the egg whites and powdered sugar in the bowl of a 5-quart stand mixer. With the wire whip attachment, beat the ingredients on low for 30 seconds.
    113 grams pasteurized egg whites, 453 grams powdered sugar
  • Increase the speed to medium high and beat for 8-10 until a meringue forms that is thick and opaque with tips that stand up but bend at the ends.
  • Mix in the vanilla and salt on medium speed for about 20 seconds.
    1 teaspoon vanilla extract, ½ teaspoon salt
  • Turn the speed down to low and add the softened butter 1 tablespoon at a time. Mix on low for about 10 minutes.
    453 grams unsalted butter
  • Stop the mixer and switch the wire whip for the paddle attachment. Beat for about 1 minute on medium to remove air bubbles.
  • Use the buttercream for piping cupcakes and frosting cookies and cakes!

Video

Notes

Wipe your stand mixer whisk and bowl with vinegar before whipping the egg whites to remove any fat that might prevent the meringue from forming.
If your buttercream looks curdled after mixing in the butter, remove ¼ cup of frosting and microwave it for 20 seconds. Add it back into the bowl of the stand mixer and continue mixing. The heat will bring everything to an even temperature and smooth the curdled texture.
Storage: Store the buttercream in an airtight container in the refrigerator for up to 1 week. Give it a good mix before using to make it smooth and creamy again. Do not freeze.

Nutrition

Serving: 1cupCalories: 1271kcalCarbohydrates: 113.7gProtein: 4gFat: 91.9gSaturated Fat: 58.2gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 23.8gTrans Fat: 3.7gCholesterol: 243.5mgSodium: 360.8mgPotassium: 31mgFiber: 0gSugar: 111gVitamin A: 3075.8IUVitamin C: 0mgCalcium: 28.6mgIron: 0.5mg
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