Quick and Easy Swiss Meringue Buttercream (Cheater’s Swiss Meringue)

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.

top view of a birthday cake - piped with buttercream flowers
sliced birthday cake on cake board
A slice of the birthday cake showing the outer side
A slice of a birthday cake I made – filled, frosted, and decorated using this quick and easy Swiss Meringue Buttercream. Recipe for the chocolate and vanilla funfetti cake layers can be found right here.

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. =)
unicorn cake

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5 from 1 vote

Quick and Easy Swiss Meringue Buttercream (Cheater’s Swiss Meringue)

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. #buttercream #swissMeringue #easySwissMeringue #easy #frosting #spoonfulOfButter
Prep Time10 mins
Mixing Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: easy swiss meringue
Servings: 8 cups


  • 177 ml pasteurized egg whites (look for 100% egg whites, not liquid egg substitute)
  • 680 grams powdered sugar
  • 1/2 teaspoon salt
  • 680 grams unsalted butter (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 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!
traditional swiss meringue buttercream

6 thoughts on “Quick and Easy Swiss Meringue Buttercream (Cheater’s Swiss Meringue)”

  1. Catalina Aguilera

    5 stars
    HI i just had some questions on this buttercream. How is the cheaters swiss meringue buttercream different than the original swiss meringue buttercream? are they the same in flavor, texture and sustainability in heat?. What are the differences between the both except for the part that one is easier to make. And which do you prefer?. Thank You.

    1. trish

      Hello! They are the same in taste and texture – they both don’t form a crust, smooth, creamy, and not overly sweet. The only difference I noticed was the original swiss meringue is slightly fluffier but it is hardly noticeable especially when the buttercream is already applied on the cake! I prefer using this “faux” swiss meringue for my cakes because it’s easier and faster to make, but I still use the original swiss meringue from time to time.

  2. areej

    HI trish,

    i wanted to know if i can use this swiss buttercream under fondant? thank you

    1. trish

      Hey, Areej! Yes, you can use this under fondant.

  3. Katylee

    I am far from even a novice baker, but baking constantly to change that status so bear with my questions. First; do you use the Swiss meringue buttercream or your easy cheat Swiss meringue buttercream on your wedding cake? Second; on your super moist white cake mix, are the unsalted butter & eggs at room temperature? My friend & I are tackling these 2 recipes of yours this weekend for practice and then again in 2 weeks for the real wedding cake for our friend. Third; other than weighing ingredients (bought my scales today!), any other tips for me? Thank you for sharing and presenting it that I’m ready to bake!!

    1. trish

      Hi Katylee! For the wedding cake, I used the Swiss Meringue buttercream but you can definitely use the Cheater’s Swiss Meringue recipe instead as it is easier to make. The Vanilla cake recipe uses unsalted butter and room temperature eggs. For your testing, I suggest try making the 6-inch cake plus the buttercream first. If you like the recipe and decide to use it, send me an email and I would happily share with you the summary of ingredients and measurements for the 6-inch, 8-inch, 10-inch cakes (including the swiss meringue buttercream, sugar syrup, strawberry cream cheese filling, etc) that I prepared at that time for the wedding cake – it’s a lot of ingredients! Have been working on a blog post about this but I don’t think it will be ready in time for your wedding. =)

      P.S. Yay for getting a scale!

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