Shortcut Swiss meringue buttercream tastes just like classic Swiss meringue buttercream frosting but with no cooking required! The shortcut comes from using pasteurized egg whites and powdered sugar. The frosting is silky smooth and is perfect for piping onto cakes and cupcakes!
Ingredients for Shortcut Swiss Meringue Buttercream
- Pasteurized egg whites: There will be no egg cracking in this recipe. Use pasteurized egg whites from a carton! You can find these in the dairy aisle in your grocery store. These egg whites are heat-treated so they are safe for consumption. We will not be cooking the egg whites, so it is important that they are pasteurized to eliminate bacteria.
- Powdered sugar: Classic Swiss Meringue Buttercream calls for granulated sugar. Since we are eliminating the cooking in this recipe, we need to use sugar the will easily dissolve. Powdered sugar is perfect for this!
- Salt: Salt enhances the flavor of the buttercream.
- Vanilla extract: Use pure vanilla extract for a great vanilla flavor.
- Unsalted butter: Be sure your butter is at room temperature so it easily combines with the meringue.
How to Make Shortcut Swiss Meringue Buttercream
- In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and powdered sugar.
- Mix on low speed until combined. Scrape the sides if needed.
- Turn the mixer to medium-high speed and whip for a few minutes until light and opaque in color.
- Add in vanilla extract and salt and mix to combine.
- Add in the butter one tablespoon at a time, mixing in between each addition for a few seconds. The mixture may appear to separate or curdle – this is normal.
- Whip the buttercream for about 15 minutes until it is light and fluffy. Switch to a paddle attachment and mix the buttercream on low speed for several minutes to remove the air bubbles.
Shortcut Swiss Meringue Buttercream Recipe Tips
Yes, it is safe to eat
Okay, yes, there are raw eggs in this recipe. HOWEVER, it is safe to consume. The egg whites from a carton are pasteurized so the maximum amount of bacteria is removed from the egg whites and is safe for consumption. If you are still feeling a little bit weird about the whole situation, I recommend checking out my recipe for regular Swiss meringue buttercream frosting.
Curdling is normal – do not panic!
When you start adding the butter to the meringue, the mixture will start to separate and appear curdled. THIS IS NORMAL. DO NOT PANIC! Keep adding the butter until you have used it all. Then, turn the mixer up to medium-high and whip the buttercream for about 15 minutes. If it still appears curdled, continue to whip. It will come together and be perfect…I promise!
This recipe makes enough frosting to ice 2 to 3 dozen cupcakes or frost a three layer 7-inch round cake.
Use gel food coloring to tint the buttercream
Storing and using the buttercream
You can make this buttercream ahead of time! Simply store the buttercream in an airtight container in the fridge for up to 2 weeks. To use, bring the buttercream to room temperature. Using a stand mixer fitted with a whisk attachment, mix the buttercream for 15 minutes on medium speed until smooth and it will good as new! It will break and curdle and you will be scared, but I promise, it will come together! Just keep whipping!
Shortcut Swiss Meringue Buttercream Frosting
- Stand mixer fitted with a whisk attachment
- ¾ cup pasteurized egg whites from a carton
- 5 cups powdered sugar
- 1 tbsp vanilla extract
- ½ tsp salt
- 2 cups unsalted butter room temperature
- In the bowl of a stand mixer fitted with a whisk attachment, combine pasteurized liquid egg whites and powdered sugar.
- Mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
- Turn the speed to medium-high and whip the egg white mixture until thick and opaque, approximately 3 minutes.
- Add in salt and vanilla extract and continue to mix until combined.
- Turn the mixer to low speed. Add room temperature butter, one tablespoon at a time. Allow the butter to mix for a few seconds in between each addition of butter.
- Once the butter is added, turn the mixer to medium-high speed and whip the buttercream for approximately 15 minutes. The buttercream may appear to curdle or separate – this is normal – just continue to whip the frosting. Scrape the sides and bottom of the bowl occasionally while whipping.
- Once the buttercream is smooth and silky it is ready to use. *Optional – You can switch to the paddle attachment and mix on the lowest speed for 5 minutes to remove air bubbles and make the buttercream very smooth.