Dessertscakemehometonight4.6
Shortcut Swiss Meringue Buttercream Frosting
Shortcut Swiss meringue buttercream frosting is silky smooth, not too sweet, and is perfect for cakes and cupcakes. This easy recipe takes a shortcut from my classic Swiss meringue buttercream to cut down on time and eliminate cooking.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
In the bowl of a stand mixer fitted with a whisk attachment, combine pasteurized liquid egg whites and powdered sugar.
powdered sugar5 cups
2
Mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
3
Turn the speed to medium-high and whip the egg white mixture until thick and opaque, approximately ⏱️ 3 minutes.
4
Add in salt and vanilla extract and continue to mix until combined.
vanilla extract1 tbsp
5
Turn the mixer to low speed. Add room temperature butter, one tablespoon at a time. Allow the butter to mix for a few seconds in between each addition of butter.
6
Once the butter is added, turn the mixer to medium-high speed and whip the buttercream for approximately ⏱️ 15 minutes. The buttercream may appear to curdle or separate - this is normal - just continue to whip the frosting. Scrape the sides and bottom of the bowl occasionally while whipping.
7
Once the buttercream is smooth and silky it is ready to use. *Optional - You can switch to the paddle attachment and mix on the lowest speed for ⏱️ 5 minutes to remove air bubbles and make the buttercream very smooth.
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