If you are a frosting fan, this is the recipe you’ve been waiting for. This Swiss meringue buttercream frosting recipe is sweet and creamy and actually tastes like vanilla ice cream! Plus it only takes 10 minutes to make and you only need one bowl! Be still my heart, I think I’m in love! It is a dream on top of cupcakes and underneath fondant, it doesn’t crust, it’s basically perfect.

I’ve always hated making Swiss meringue buttercream because of the double broiler. I was never sure I would not overheat the eggs or not get the sugar completely dissolved. Forget the trial and error, I just didn’t want to deal with it. With this mock SMBC is so easy, it feels like cheating. I never need to worry again. It’s all about the secret ingredient… pasteurized egg whites.

I can hear you saying “egg whites that aren’t cooked in my frosting? Are you crazy? Is that even edible?” The answers are yes, egg whites in the frosting, yes, I might be a little crazy, and surprisingly, yes, totally edible! Thanks to pasteurized egg whites, you can skip the egg white separating, the heating and whipping to meringue! The rich taste and silky texture is nearly identical to traditional SMBC. Call it faux, call it mock, call it fake, call it lazy. I call it magic. And you need to TRY IT!!!

Many types of buttercream, like Swiss, Italian, and French have eggs in them. The eggs are heated over a double broiler (or for those fancy people, a Bain Marie) to 71C (160F) with the sugar dissolved in. The egg is often whipped into a light and fluffy meringue and then softened butter is whipped in. In traditional SMBC, fresh egg whites and granulated sugar are cooked together to dissolve the sugar and cook the eggs. Not anymore! With this recipe, we skip this step entirely by using pasteurized egg whites and powdered sugar and STILL end up with silky smooth, super creamy, dreamy frosting. Note: undercooked egg whites are not recommended for pregnant women just to be on the safe side.

I promise you yes. There’s only four ingredients, you only need one bowl, and it only takes 10 minutes to make. Don’t believe me that it’s easy? You can even make this with a hand mixer! Yes. Buttercream frosting. With a hand mixer.

LET’S CREDIT THE GENIUS

This princess is all about giving credit where it’s due. In this case, it goes to the Swiss meringue buttercream queen, Lauren Kitchens. This brilliant cake decorator was the first one who came up with this brilliant idea and I want to make sure she gets a shout out. Click here to head to her website.

What Are Pasteurized Eggs

Pasteurizing is the process of gentle heating to kill food born illnesses and make a product safe to drink or eat. Many other items are pasteurized, including orange juice, milk, and wine. Pasteurized egg whites are safe for anyone to eat. I find my pasteurized egg whites in a carton in the egg section of my grocery store. The word “pasteurized” will appear on the box, usually in VERY small print. If you don’t use the whole box to make frosting, you can use the leftovers to make an egg white omelet.

PRINCESS TIPS, TRICKS AND FAQ

Butter Substitutes
Using good quality, real butter is best, but you can substitute it with margarine, vegan butter, or vegetable shortening. No guarantees it tastes exactly the same, but you can use whatever is your preference!
My SMBC is Splitting
The buttercream splits because it’s too cold. Take out 1/3 cup of the buttercream and melt it in the microwave until it’s just melted and then whip it back in. That little bit of warm butter helps it all come together again.

My SMBC is Too Soft
Buttercream is soft or firm depending on how warm it is. If it’s too soft, it could be your butter was too soft when you added it in or the mixer warmed it up. Put the buttercream in the fridge for 20 minutes then whip it again and it should firm back up. If it continues to be lumpy after several minutes of whipping, but about a half cup of the frosting into the microwave for about fifteen seconds to warm it up a bit. Then return the warmed frosting back to the mixer and whip it some more. If your frosting is too loose, you can add a little bit more powdered sugar if you like a sweeter frosting. Or put the mixer bowl in the refrigerator for about a half an hour, then beat it a little bit more before using it.
My SMBC is Gritty
Some people have said their buttercream has a grainy consistency, but I have never experienced this before. If you have this issue, try sifting your powdered sugar before adding in the pasteurized egg whites and mixing the egg whites with the powdered sugar on medium for 5 minutes to dissolve the powdered sugar.

How Long Will SMBC Keep?
Easy buttercream will last for 2 days at room temperature, 2 weeks in the fridge or 6 months in the freezer. If your buttercream is cold, make sure to whip it up again before using it. Bring your buttercream to room temperature and begin whipping it. Then remove 1/3 cup of the buttercream and microwave it until it’s just barely melted, then pour it back in while whipping to make it smooth again.
How to Color SMBC
Add a few drops of gel food coloring to this buttercream to color it. It holds color well and gets darker overnight. Just be sure to not add too much food coloring or you’ll be able to taste it.
How to Make Chocolate SMBC
To make chocolate buttercream, chop 12 oz unsweetened chocolate, and place it in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Once the chocolate is melted, let it cool until it is completely room temperature. Add the melted and cooled chocolate to finished SMBC frosting. Mix on low speed until the chocolate is completely incorporated.

INGREDIENTS

4.5 f ounces of liquid pasteurized egg whites (1/2 cup)
18 ounces of powdered sugar (4.5 cups)
About half a teaspoon of salt
18 ounces of unsalted butter (2.25 cups) make sure it’s at room temperature!
1 tablespoon of vanilla extract

RECIPE:

1. Combine the pasteurized egg whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar has dissolved and no dry patches remain. You do NOT need to whip to a meringue. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 2 minutes.
2. Add in your salt and vanilla extract. You can also substitute any other extract or emulsion flavoring that you like. Using clear vanilla extract will result in a whiter finished buttercream.
3. After 2 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. DO NOT be tempted to add the butter all at once. It will just make a soupy mess. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more.
4. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture.