The Shortcut Buttercream I Reach For Again and Again
Swiss meringue buttercream has always been one of my favorite frostings to work with. It’s silky smooth, pipes beautifully, and has a much lighter sweetness compared to traditional American buttercream. If you’ve ever found classic buttercream too sugary or heavy, this is usually the frosting that changes minds.
Traditional Swiss meringue buttercream is made by gently heating egg whites and sugar over a double boiler until the sugar dissolves, then whipping it into a glossy meringue before beating in butter until smooth and fluffy.
The result is luxurious — but let’s be honest — it can also feel a little intimidating when you’re new to buttercream.
That’s why this shortcut version has become one of my favorite time-saving techniques.
This Faux Swiss Meringue Buttercream uses pasteurized carton egg whites, which means you can skip separating eggs and skip the heating step entirely. Since the egg whites are already pasteurized, you still get that silky texture and balanced sweetness Swiss meringue buttercream is known for — just with much less effort.
I’ve used this recipe more times than I can count, especially for cakes that need a lot of decorating and piping. I used this exact method while making my unicorn birthday cake, and it gave me enough stability for details while still staying soft, creamy, and easy to smooth.
One of my favorite things about this frosting is that it doesn’t crust over the way American buttercream does, which makes it especially great for:
- Smooth cake finishes
- Buttercream flowers
- Textured frosting styles
- Detailed piping work
- Cakes that need longer decorating time
If you’re still learning buttercream basics, think of this as your bridge recipe. You get to practice working with a silky, meringue-style buttercream without the extra stress of the traditional method.
If you want to dive deeper into Swiss meringue buttercream techniques, I also have:
- a traditional Swiss Meringue Buttercream recipe
- a detailed tutorial on making traditional Swiss meringue buttercream using carton egg whites (if you don’t like separating egg whites, like I do)
- champagne buttercream
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Ingredients
- 177 ml pasteurized egg whites (look for 100% egg whites, not liquid egg substitute)
- 680 grams powdered sugar/ confectioners sugar
- ½ teaspoon fine sea salt
- 680 grams unsalted butter, at room temperature (65°F – 67°F /18°C – 19.5°C)
- 2 tablespoons pure vanilla extract
Instructions
- 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 and continue to beat for another 5 minutes.177 ml pasteurized egg whites680 grams powdered sugar/ confectioners sugar1/2 teaspoon fine sea salt
- 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.680 grams unsalted butter, at room temperature (65°F – 67°F /18°C – 19.5°C)2 tablespoons pure vanilla extract
- 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 3 to 5 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.
Step 1 is missing the speed of the mixer before mixing for 5 minutes. the direction say “Set the mixer to and continue to beat for another 5 minutes.”
Hi, Brooke! Thanks for catching that- it has been updated.