The quickest and easiest Swiss Meringue Buttercream you’ll ever make! It’s as easy as making American Buttercream but is not toothachingly sweet and doesn’t crust over. This “Cheater’s” Swiss Meringue buttercream recipe is definitely smooth, silky, and easy to work with.
I love Swiss Meringue buttercream because it’s smooth, silky, and not toothachingly (if there is such a word) sweet. The traditional way of making Swiss Meringue Buttercream is whipping a mixture of egg whites and sugar that has been gently heated in a double boiler (The temperature of the egg whites should reach 160 F/ 70 C.) until the sugar dissolves and the eggs are cooked. Cubes of room temperature butter are then gradually added to the meringue, then the flavor ingredients.
Compared to the American buttercream where you just basically add the ingredients in your mixer, Swiss Meringue Buttercream can be a bit tedious to make.
What if I tell you that there’s a quicker and easier way to make it? Enter this Cheater’s Buttercream from Sugar Hero.
Boy oh boy, I’m so glad I have found this gem! The recipe uses pasteurized egg whites, which means you don’t have to painstakingly separate the egg whites from the yolks. Plus, you get to skip the step of heating of the egg whites. Pasteurized egg whites are safe to consume without cooking them. This “cheater’s version” is as easy as making American buttercream but it’s not toothachingly sweet and it doesn’t crust over. It definitely saved me a lot of time when making my birthday unicorn cake without sacrificing the taste! Sugar Hero was literally my “hero” during that time when I needed to finish this cake at the shortest time possible.
If you want to know more about how I made this birthday unicorn cake, click on the image below. =)
Quick and Easy Swiss Meringue Buttercream (Cheater’s Swiss Meringue)
- 177 ml (6 fl oz) pasteurized egg whites
- 680 grams (24 oz) powdered sugar
- 1/2 teaspoon salt
- 680 grams (24 oz) butter, unsalted at room temperature
- 2 tablespoons pure vanilla extract
- In a bowl of a stand mixer fitted with paddle attachment, combine the egg whites, powdered sugar, and salt. Mix everything together on low speed, until well combined. Turn off the mixer then scrape down the sides and bottom of the bowl. Set the mixer to medium speed and continue to beat for another 5 minutes.
- Turn the speed to medium-low then start adding the butter, about 1-2 tablespoons at a time. When all the butter has been incorporated, add the vanilla extract. The buttercream will not look smooth YET at this stage.
- Stop the mixer and scrape the sides and bottom of the bowl again. Set the mixer speed to medium and beat the mixture for another 10 to 12 minutes, until you have a smooth and creamy buttercream.
- STORAGE. You can use the buttercream immediately or store in the fridge for up to 2 weeks, in the freezer for up to 2 months. Before using a buttercream that has been chilled or frozen, let it come to room temperature first then beat for several minutes until it becomes smooth again.
Want to learn how to make traditional Swiss Meringue buttercream? I have a great Swiss Meringue buttercream recipe here! This was my go-to buttercream recipe for cakes, cupcakes, and even a wedding cake!