Quick and Easy Swiss Meringue Buttercream (Faux Swiss Meringue)
5 from 2 votes
Prep Time: 10 minutesminutes
Mixing Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 8cups
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 Faux Swiss Meringue buttercream recipe is definitely smooth, silky, and easy to work with. #buttercream #swissMeringue #easySwissMeringue #easy #frosting #spoonfulOfButter
177mlpasteurized egg whites(look for 100% egg whites, not liquid egg substitute)
680gramspowdered sugar
½teaspoonsalt
680gramsunsalted butter (at room temperature)
2tablespoonspure 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 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 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.