Swiss Meringue Buttercream (Using Carton Egg Whites)
If you’ve been avoiding Swiss meringue buttercream because separating eggs feels like a chore, this version is for you. This recipe shows you how to make smooth, stable Swiss meringue buttercream using carton egg whites. It takes a little more patience when whipping, but the result is a silky, pipeable frosting that’s perfect for cakes and cupcakes—without the extra step of separating eggs.Total yield is about 850-900g (3-3½ cups) buttercream. This recipe is enough to frost 12-16 cupcakes or an 8-inch two-layer cake.
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Ingredients
- 150g (½ cup + 2 teaspoons) egg whites (from about 5 large eggs) weight is without shell
- 300g (1½ cups) granulated white sugar
- 454g (2 cups) unsalted butter, at room temperature (65°F – 67°F), cut into tablespoon pieces
- 15g (1 tablespoon) vanilla bean paste
Instructions
- Heat the Egg Whites and Sugar. In a heatproof bowl set over a pot of simmering water (double boiler), whisk together the egg whites and sugar. Cook, whisking frequently, until: the sugar is fully dissolved (no grainy texture when rubbed between your fingers), and the mixture reaches 165°F (74°C).150g (½ cup + 2 teaspoons) egg whites (from about 5 large eggs), 300g (1½ cups) granulated white sugar
- Whip the Meringue. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until: the meringue is thick, glossy, and forms stiff peaks; the bowl has cooled to about 90–95°F (32–35°C)This takes about 10–15 minutes, but may take longer when using carton egg whites—just keep going until you reach stiff peaks.
- Add the Butter. Reduce the mixer speed to low. Add the butter 1–2 tablespoons at a time, allowing each addition to incorporate before adding more.Once all the butter is added, increase the speed to medium-high and beat until the buttercream becomes light, smooth, and fluffy.TIP: It may look curdled or soupy at first—this is completely normal. Keep mixing and it will come together.454g (2 cups) unsalted butter, at room temperature (65°F – 67°F), cut into tablespoon pieces
- Finish with Vanilla. Add the vanilla bean paste and mix until fully incorporated and the buttercream is silky smooth.15g (1 tablespoon) vanilla bean paste
Notes
Start with a clean bowl: Even a small amount of grease or fat can prevent the egg whites from whipping properly. Before starting, wipe your bowl and whisk with a bit of vinegar (or lemon juice), then dry thoroughly to ensure a grease-free surface.
