click the stars to rate!
Shortcut Swiss Meringue Buttercream Frosting
Yield: 4 cups
Shortcut Swiss meringue buttercream frosting is silky smooth, not too sweet, and is perfect for cakes and cupcakes. This easy recipe takes a shortcut from my classic Swiss meringue buttercream to cut down on time and eliminate cooking.
Equipment
- Stand mixer fitted with a whisk attachment
Ingredients
- 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
Instructions
- 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.
Notes
Store the buttercream in an airtight container in the refrigerator for up to 2 weeks. To use after storage, bring the buttercream to room temperature. Using the stand mixer fitted with a whisk attachment, whip mix the buttercream on medium speed for approximately 15 to 20 minutes until smooth. (See tips for more information)
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight