This is the Easiest Swiss Meringue Buttercream recipe you’ll ever make! Once you try it, you’ll want to use it to cover all of your cakes and cupcakes.

The Easiest Swiss Meringue Buttercream - A close up shot of buttercream being piped onto a cupcake. | From SugarHero.com

 The Easiest Swiss Meringue Buttercream

Traditional Swiss Meringue involves heating egg whites, then lots and lots of whipping. This recipe skips the heating step entirely, and still produces a rich, smooth, ultra-creamy buttercream with the characteristic texture and taste of Swiss Meringue. It’s as easy to make as American Buttercream, but it doesn’t crust over and it isn’t teeth-shatteringly sweet. You seriously NEED to try this recipe!

Swiss Meringue Buttercream is my FAVORITE type of frosting—it tastes delicious, is a dream to work with, doesn’t crust, and isn’t overly sweet or greasy. In short, it’s almost perfect!

The only problem? It can be a big pain to make. I won’t go into all the steps—for that, you’ll want to read my post on how to make traditional Swiss Meringue Buttercream. But the point is, the whole Swiss Meringue shebang has been a necessary evil…until now. Introducing  your new favorite recipe, The EASIEST Swiss Meringue Buttercream!

The Easiest Swiss Meringue Buttercream - A picture displaying the buttercream being piped. | From SugarHero.com
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First things first: this is based on a frosting recipe by the amazing cake decorator Lauren Kitchens. If you want to see some real talent, check out her site! The frosting is not technically a Swiss Meringue, because the technique is different, but the ingredients and final product are so close, I have no problem calling this a lazy version of SMBC! I did a lot of tweaking and ended up with some very different ingredient quantities than the original recipe, to find the right balance of sugar + butter for my personal taste buds.

Now let’s get down to the business of buttercream.

This frosting will seriously change your decorating life. I used it as a base for almost all of my cakes. It’s easy to work with, tastes great, and doesn’t crust over. That is gold, people.

Ideas for using this buttercream recipe

Not sure what to frost with this amazing frosting? It literally goes with almost anything! I especially like using it on cakes and cupcakes. You can make some basic Chocolate Cupcakes or Strawberry Cupcakes, and pipe a big swirl on top. Delish! Or, add a layer to your favorite basic brownies, blondies, cookie bars, or cookies to take them to the next level. And, you can use it to top sweet breads like my favorite Zucchini Bread and Banana Bread.

Table of Contents

🧾 What You’ll Need

Ingredients

This is a simple recipe and only needs a few ingredients. Here are a few ingredient tips. Full amounts can be found in the recipe cared below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Pasteurized liquid egg whites: Use pasteurized egg whites in a carton for this recipe. See my egg white tips below to answer commonly asked questions.
  • Powdered sugar: It may seem strange, but I am very picky about my powdered sugar. Some brands have too much cornstarch, or are too coarse, leading to a rough, gritty texture in frosting. This is my powdered sugar of choice! It’s made from cane sugar instead of beet sugar, and produces smooth, consistent results.
  • Unsalted butter and salt: Your butter should be at room temperature. This means it’s pliable but cool–you don’t want it to be greasy and melty. I always recommend unsalted butter in baking, so you can control the precise amount of salt. If you only have salted butter, use that but omit the additional salt in the recipe.
  • Vanilla extract: Nielsen-Massey Bourbon vanilla extract is my absolute FAVORITE vanilla extract! However, feel free to use your favorite vanilla extract you have at home.

Equipment

This frosting recipe requires very little to make and that’s good news for you! You’ll be on your way to enjoying delicious buttercream before you know it! (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Stand mixer: A stand mixer with a paddle attachment is an absolute necessity for making smooth, creamy buttercream.
  • Spatula: You’ll want a good spatula to help scrape down the sides of the bowl and ensure all the ingredients are well incorporated.
  • Piping tip: I’m frequently asked what piping tip I used to make the buttercream swirls on the cupcakes picture in the post. It’s a closed star tip, Ateco #849.
The Easiest Swiss Meringue Buttercream - A close up shot of cupcakes with piped buttercream. | From SugarHero.com

Ready to Make These?

Get the recipe below. 👇👇

Scroll below the recipe card for step-by-step instructions (with a video!), tips, FAQs, and variations!

Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

A swirl of the Easiest Swiss Meringue Buttercream being piped onto a cupcake.

The EASIEST Swiss Meringue Buttercream

4.71 from 372 votes
This is the Easiest Swiss Meringue Buttercream recipe you’ll ever make! Once you try it, you’ll want to use it to cover all of your cakes and cupcakes.
A note about the ingredients: this recipe calls for pasteurized egg whites. IT IS SAFE to consume egg whites without cooking them, as long as you make sure that the whites you buy are pasteurized. To save time, I buy them in a carton–look for 100% egg whites, not liquid egg substitute. If you cannot find them in a carton, you can buy pasteurized eggs and separate them yourself. You’ll need about 5-6 large eggs to get the ¾ cup called for in the recipe.
Prep10 minutes
Cook0 minutes
Mixing Time15 minutes
Total25 minutes
Yields8 cups

Ingredients

  • 6 fl oz pasteurized liquid egg whites, (3/4 cup)
  • 24 oz powdered sugar, (6 cups)
  • ½ tsp salt
  • 24 oz unsalted butter, (3 cups), at room temperature
  • 2 TBSP vanilla extract
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Instructions 

  • Combine the 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 is moistened and no dry patches remain. 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 5 minutes.
  • After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. 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. 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. It can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes to smooth it out and restore its texture before using it.
  • 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. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated.

Video

Recipe Notes

This recipe is adapted from a frosting recipe by Lauren Kitchens.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?

Nutrition

Serving: 60g | Calories: 250kcal
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🥣How to Make The Easiest Swiss Meringue Buttercream

Here’s an overview of how to make The Easiest Swiss Meringue Buttercream! Full instructions are included in the recipe card above.

  1. Combine egg whites, powdered sugar and salt: Combine 6 fl oz of pasteurized egg whites, 6 cups powdered sugar, and 1/2 teaspoon salt in the bowl of a large stand mixer fitted with a paddle attachment.
  2. Mix on low speed until combined: Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula.
  3. Mix on medium speed for 5 minutes: Then turn the mixer to medium speed. Beat on medium for 5 minutes.
  4. Mix on medium-low and add softened butter: After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time, until all 3 cups have been incorporated.
  5. Add vanilla: Next, add 2 tablespoons vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more.
  6. Mix on medium speed for 10 minutes: 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.
  7. Use or store: It can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes to smooth it out and restore its texture before using it.

💡 Tips for Success

Why isn’t my buttercream silky?

One of the reasons buttercream might not get silky is that too much air is being incorporated into the mix. After making the recipe as directed, my number one recommendation would be to turn the speed on your mixer down to low and mix for an additional 5-10 minutes to release some of the air.

And, here’s another general tip… When making buttercream, you want to use the smallest bowl that will accommodate your mixture. Air bubbles generally start forming when the bowl is too big and the paddle isn’t fully submerged. Sometimes it’s not possible to use a smaller bowl but you could adjust the recipe by 1.5 or 2 times. Then freeze any excess for up to 6 months or keep it in the fridge for up to a month to use with another dessert.

Why is my buttercream grainy and gritty?

When buttercream gets grainy it usually comes down to ingredients, specifically the powdered sugar. Powdered sugar has cornstarch in it which can start to clump together if its a lower quality brand, older, or has sat on a shelf for too long. One way to avoid this is to make sure you are using high quality powdered sugar. When looking for powdered sugar, look at the ingredients and try to find a brand that uses pure cane rather than brands that use beet sugar. My preferred brands are C&H, or Domino.

Why is my buttercream lumpy?

It’s hard to diagnose without seeing the buttercream, but here are 2 common reasons you might get lumps in your frosting. First, if it’s not perfectly smooth I would say it needs to be beaten longer. I like to finish mixing for about 10 minutes on low to get out air bubbles and make it really creamy.

Or, your butter might have been too cold. It needs to be soft (room temperature) when you start mixing. If this was the problem, you can take about a cup of the buttercream and microwave it for about 10 seconds (just until melted, NOT long). Then mix it into the rest of the buttercream for a few minutes. Keep repeating this process until the consistency is right and the lumps are gone.

Can I use less powdered sugar?

I wouldn’t suggest it because the buttercream relies heavily on the sugar for stability and texture. I have not tried decreasing the sugar but I suspect it will be too soft and would hate to see anyone waste so many ingredients.

How do I know how much Buttercream I will need for my baking project?

For layer cakes: This is kind of a difficult question to answer because so much depends on how the exterior of the cake is decorated, and how much frosting you prefer between layers. I would say on average I estimate about 1 cup between each layer for 8″ or 9″ cakes, and around 2/3 cup between each layer for 6″ cakes. (I do like a generous frosting layer, you may find that you like to use less.) For the exterior, probably 3-4 cups total for 8″ or 9″, and 2-3 cups for 6″–this is likely more than you will need, but it takes into account the fact that it’s helpful to have excess frosting on the top and sides that will be scraped away when smoothing out the finish of the cake. 

For cupcakes: If you think you will use the amount of buttercream in the swirl pictured in the blog post, I’d recommend making a full batch of the buttercream to cover 27 cupcakes. If you’ll be using slightly less of a swirl per cupcake, a 3/4 batch would suffice. If you have any leftover buttercream, you can store the unused portion for 2-3 weeks in the fridge or 6 months in the freezer (I usually wrap mine in plastic wrap, but you can also freeze it in a plastic tub or similar). When you are ready to use the frozen buttercream, defrost it overnight, bring it to room temperature, mix well until it has a smooth texture again, and it’s as good as new!

Why is my buttercream turning yellow?

I have a couple thoughts about what might be going on. It could be a problem with your butter. Some brands perform differently and some tend to be much more yellow. I’ve also heard discussion that many companies have changed formulas over the last year as ingredient costs have risen, and have started using more water vs butterfat, meaning both the texture and color might be different. If you find that your buttercream is looser, or cookies spread more, or things just behave differently, I’d consider trying other butter brands to see if that solves things.

The other thought is that it might be temperature related. If you are working with room temperature buttercream, and spreading it on a very cold cake, then scraping, adding more layers, using a hot spatula, working it for awhile, etc., your buttercream is going through a lot of extreme temperature fluctuations in a short amount of time. I’ve noticed buttercream with darker/lighter patches when I do a lot of this. If you are noticing the yellow coming through primarily when working with it on cakes, try adjusting some of those factors: don’t use a hot spatula (if you were), have the cake be a little less cold, don’t work it as long, etc.

Here is a tip for color-correcting. You can add an extremely small amount of purple food coloring to the buttercream and mix until fully incorporated. The purple balances out the yellow and will give the buttercream a white color. Go very slow (start with a drop) because too much will definitely show.

Why is My buttercream watery?

My first guess would be an accidental mis-measurement of one of the ingredients. It happens to everyone occasionally. And, my second guess would be the butter. Sometimes butter can vary in its water content. Occasionally, my regular brand of butter has been softer than usual and handled a little differently. It can be frustrating when that happens.

Don’t despair! There are a few things you can do to save the batch. If it still seems liquidy, you could try adding additional powdered sugar or some shortening. If you use shortening, I’d start with a 1/4 cup to see if that helps. Adding a little extra room temperature butter could help as well.

Does this frosting hold up in heat and humidity?

It holds up pretty well, but if it is going to be in a hot setting for an extended period of time I highly recommend replacing 1/4-1/3 of the butter with shortening to increase stability. When blending shortening and butter, you can substitute up to half of the butter with shortening. However, my personal preference is not to replace more than 1/3. 

Also, I’d recommend using a high ratio shortening like Sweetex because it is lighter and less greasy than traditional Crisco. It can be purchased online or in a cake supply store, and you’ll notice that it will help the frosting stay fluffier without the grease.

💡FAQs About Egg Whites

Do I need to bring the egg whites to room temperature?

The carton egg whites can be used right from the fridge! You want the eggs to be closer to room temperature when you add the butter, so if after the 5 minute mixing with powdered sugar you think they are still too cold, let the mixture sit for a minute before adding the butter (you just want to avoid the butter seizing up).

I thought it wasn’t safe to eat raw egg whites? Do I have to use egg whites from a carton?

It’s not safe to eat raw egg whites unless they have been pasteurized. Egg whites in a carton are pasteurized which means the whites have been heated to kill bad bacteria and can be consumed raw. If you cannot find pasteurized whites in a carton, look for pasteurized whole eggs, and separate out the whites yourself. For food safety reasons do not use this recipe with fresh (un-pasteurized egg whites).

What is the difference between using fresh egg whites (from the farm or grocery store) and carton egg whites?

The biggest difference between fresh egg whites and the store bought carton egg whites is pasteurization. Most people don’t like to eat raw eggs due to the potential for salmonella or other bacterial contamination. My recipe is called the Easiest Swiss Meringue Buttercream because it uses pasteurized (carton) egg whites and allows us to skip the entire step of heating the egg whites.

However, if you don’t want to purchase the carton egg whites or just want to use up fresh eggs, I’d recommend trying my regular recipe for Swiss Meringue Buttercream. This recipe does require heating the egg whites and will make the eggs safe to eat.

Can I use meringue powdered or powdered egg whites in this recipe?

You can make this recipe with either meringue powder or powdered egg whites–both work great! For a medium-sized (36 oz) batch of frosting, you’ll need:

3 TBSP powdered egg whites or meringue powder
½ cup warm water
1 lb (16 oz, or 4 cups) powdered sugar
½ tsp salt
2 tsp vanilla extract, to taste
1 lb unsalted butter, at cool room temperature.

Whisk the meringue powder or powdered egg whites and the warm water together in a bowl. Meringue powder will dissolve fairly quickly, the plain powdered egg whites typically take longer. Let it sit for about 10 minutes, whisking occasionally, until all the lumps are gone. Then just follow the recipe procedure as written!

I have noticed that meringue powder has a more tangy flavor, probably due to the citric acid it has. It’s not BAD, but it is noticeable to me. It works best with fruity-flavored buttercreams where the tanginess goes well with the flavor–you might not like it as much with a vanilla buttercream.

 

The Easiest Swiss Meringue Buttercream - A close up shot of a cupcake with piped buttercream. | From SugarHero.com

💭 Variations In Flavoring

Want to change up the flavor of the buttercream? Here are some of the most requested flavor variations.

  • Chocolate: 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. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated. (Alternately, you can use unsweetened cocoa powder. Make the recipe as directed and then add 3/4 cup cocoa powder. Taste and add a little more if needed, but beware that it can dry out the buttercream and/or make the flavor bitter if you use too much.  If the cocoa powder makes the buttercream texture seem too thick, you can add a little milk to thin it out. Mix on low speed until the chocolate is completely incorporated.)
  • Cream cheese: In regards to adding cream cheese, I suggest making the full recipe as written. Then, in a separate bowl, beat 4 oz softened cream cheese until smooth and creamy. Next, add the buttercream to the cream cheese and continue to beat until combined. I don’t recommend adding more than 4 oz for stability purposes. However, if you want more cream cheese flavor, I suggest adding a cream cheese emulsion so that the buttercream will keep its stability. I would recommend LorAnn’s brand. Start with a teaspoon and more until you achieve your desired depth of flavor.
  • Freeze-dried fruits: If you love fruit flavored buttercream, I highly recommend using freeze-dried fruits like strawberries, raspberries, and blueberries. Make the buttercream recipe as directed. Then take 2 oz of your fruit of choice and place it in a food processor. Use long burst until the fruit becomes a fine powder. Add it to the buttercream and mix on low speed until the powder is well-mixed into the frosting. Add a few drops of food coloring, if desired, to boost the fruit color. I do not recommend using fresh or frozen fruit because of their water content. It will throw off the texture of the buttercream.
  • Peanut butter: I don’t recommend adding peanut butter to this recipe. The peanut butter oils really mess with the texture of the buttercream in an unpleasant way. You could try using powdered peanut butter like PB2 (found at most grocery stores next to the peanut butter). You could start with a tablespoon and add more until you reach the right flavor.
  • White chocolate: White chocolate can make the buttercream softer, so I would start slow. Chop 3-4 oz of real white chocolate and go from there. 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. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated. If you are in a hot environment, you may also consider replacing 1/4-1/3 of the butter with shortening to stabilize.
  • Vanilla: The buttercream has a very neutral/mild vanilla flavor. If you want to boost the vanilla flavor you could add a little extra vanilla extract or vanilla bean to taste.
  • Other flavorings and extracts: If you want to add another flavoring in addition to or in place of the vanilla, I would recommend starting with a teaspoon and then add more to taste if necessary. Extracts and flavorings vary in intensity so starting slow is key until you are familiar with how much you will need. I love using LorAnn’s brand of baking flavorings, extracts and emulsions. You might try butterscotch flavoring, caramel flavoring, or cinnamon flavoring.

💭 Variations In Coloring

You’ll want to use gel food coloring when attempting to color the frosting. Gel coloring is highly concentrated so you’ll only need a little to get a vibrant color. To achieve the same depth of color with a liquid food coloring would require A LOT of product and might alter the stability of the frosting.  Americolor is my favorite brand of gel food coloring. Start with a drop or two of gel coloring, mix and then evaluate the color to see if you need more.

  • Extra tips for creating black frosting: First, I highly recommend making the buttercream at least one day before you need it. The color will get darker and set with time. It’s much easier to start with a chocolate buttercream. If you’re planning to use the Easiest Swiss Meringue Buttercream recipe, I’d suggest using black cocoa powder. It’s super dark (think Oreo shade of black). Start by adding 3/4 cup . . . a little more if needed. It can dry out the buttercream and/or make the flavor bitter if you use too much. If the buttercream texture seems too thick, you could add a little milk to thin it out.  Then, you’ll want to use a high quality black gel food coloring. I prefer Americolor Super Black Gel Food Coloring. I’d add at least a tablespoon and then go up from there until you reach the right shade. Finally, when you get ready to use the buttercream you might notice inconsistency in the coloring. If that’s the case, I’d suggest warming up a small amount of the buttercream in the microwave. Start with a cup and microwave it for about 10 seconds. Mix the warm buttercream back into the main batch. The warmth helps with the emulsification process and can help even out the color.

🧁More Frosting Recipes

Want to learn to make traditional Swiss Meringue buttercream? I have a Swiss Meringue Buttercream photo tutorial and recipe right here!

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1,565 Comments

    1. Hi Maria! It kind of depends what type of flavoring you want to do. I’ll give you some directions about the most common flavorings but feel to reach out again if there is a specific flavor you still need.

      CHOCOLATE: 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. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated. OR, You can use powdered cocoa. Here’s what I’d recommend: Make the recipe as directed. Use a high quality cocoa powder & start by adding 3/4 cup. You can add a little more if needed but beware that it can dry out the buttercream and/or make the flavor bitter if you use too much. If the buttercream texture seems too thick, you can add a little milk to thin it out. Mix on low speed until the chocolate is completely incorporated.
      VANILLA AND OTHER EXTRACTS: This buttercream has a very neutral/mild vanilla flavor. If you want to boost the vanilla flavor you could add some vanilla bean or you could add another flavoring. Extracts/Flavoring vary in intensity. I would recommend starting with a teaspoon and then add more to taste if necessary.
      PEANUT BUTTER: I don’t recommend adding peanut butter to this recipe. The PB oils really mess with the texture of the buttercream in an unpleasant way. You could try using powdered peanut butter like PB2 (found at most grocery stores next to the peanut butter). You could start with a TBSP and add more until you reach the right flavor.
      WHITE CHOCOLATE: White chocolate can make the buttercream softer, so I would start slow. Chop 3-4 oz of real white chocolate and go from there. 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. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated. If you are in a hot environment, you may also consider replacing 1/4-1/3 of the butter with shortening to stabilize.
      CREAM CHEESE: In regards to adding cream cheese, I would suggest making the full recipe as written. Then, in a separate bowl, beat 4oz of cream cheese until soft. Next, add the buttercream to the softened cream cheese and continue to beat until combined. I wouldn’t recommend adding more than 4oz for stability purposes. However, if you want more cream cheese flavoring I would suggest adding a cream cheese emulsion so that the buttercream will keep its stability. I would recommend LorAnn Cream Cheese Emulsion: https://amzn.to/3qgbcLG. Start with a teaspoon and more until you achieve your desired depth of flavor.
      COLORING: I recommend using gel food coloring because they are highly concentrated and a little goes a long way (liquid coloring can require A LOT of product and might alter the stability of the frosting). Start with a drop or two of gel coloring, mix and then evaluate the color to see if you need more. Americolor is my favorite brand of gel food coloring.

      I hope this helps! I would love to hear how it goes!

    1. Hi Cindi! So glad you enjoyed the recipe. I don’t recommend adding peanut butter to this recipe. The peanut butter oils really mess with the texture of the buttercream in an unpleasant way. Here’s what I’d recommend if you want peanut butter flavor. You could try using powdered peanut butter like PB2 (found at most grocery stores next to the peanut butter). You could start with a tablespoon and add more until you reach the right flavor. I hope that helps!

  1. Hi, I’ve been asked to make a dairy free version.Do you know if this recipe will work with block margarine instead of butter?
    Kind regards

    1. Hi Judith. I wouldn’t recommend using margarine in this recipe. It has a higher water content than butter and that will negatively effect the texture of the buttercream. Plus, the flavor of the buttercream will suffer without the butter. There are a lot of great food bloggers out there for specialty diets. I’d recommend doing a google search for dairy-free buttercream and see if you can find one that is highly rated. I hope that helps. Good luck on the cake. I hope it turns out well for you!

      1. Hi Jill,

        This is my go to recipe for cakes and cupcakes! I was wondering if it is possible to substitute half the butter with shortening? Will that effect the consistency? I need it to still be stiff enough to pipe. Thank you!

        1. Hi Zuzana! So glad you enjoy this recipe. It’s definitely one of my favorites. You can replace some of the butter with shortening. When blending shortening and butter, you can substitute up to half of the butter with shortening. However, my personal preference is not to replace more than 1/3. It’ll be stiff enough to pipe and have better stability in hotter/more humid temps. Also, I’d recommend using a high ratio shortening like Sweetex because it is lighter and less greasy than traditional Crisco. It can be purchased online or in a cake supply store, and you’ll notice that it will help the frosting stay fluffier without the grease. I hope that helps!

  2. I purchased Bob Evans 100% egg whites. Question is the carton says right on back eggs whites are heated during pasteurization process and therefore not recommended for meringue or angel food cakes. So are they OK to use, I’m stuck. Ps LOVE LOVE you stuff.

    1. Hi Dee. You purchased the right thing for this buttercream recipe. It’s called the ‘Easiest’ Swiss Meringue Buttercream because using pastuerized egg whites is actually a recipe hack or shortcut. Normally pasteurized egg whites won’t work for other types of meringues where the whites need to be whipped to full peaks. Don’t be afraid to use what you purchased. The buttercream will turn out amazing! I hope you enjoy the recipe and thanks for reaching out! Best to you.

    2. I used pasteurized egg whites (back carton not for use in meringue frosting . It turned out firm and very tasty but might’ve came out more stable if had used recommended one. Happened on other quick meringue recipe tho

  3. 1) this is my go-to icing for everything, everyone LOVES it! I flavor it, color it, make a big batch and freeze it, it’s the best!
    2) where did you get those adorable bake-in cups???

    1. Hi Abbie! Thank you so much for the review and comment. I’m SO glad that you’ve been enjoying the recipe. I love to hear that. As for the baking cups, I got them at Michaels but it’s been a number of years. I’m not sure they still carry the exact cups but they should have something similar. All the best to you!

  4. Hi. I have been making regular smc for yrs thought I would try your method. I did everything to directions. Butter was room temp..not to soft or to hard. Sifted powdered sugar. Set timer for beating. It was a bit grainy when recipe was completed. As time went on became very gritty, foamy and sparkly. I put in fridge over night to let color form and to see it icing would become more stable. Let come to room temp and whipped again..all whipping done with paddle. I used C&H cane powdered sugar. Good butter. I tried to remove air by pressing to side of bowl with spatula. Nothing worked. Wasn’t impressed with the flavor..tasted like powdered sugar. Used my regular vanilla bean paste. Any ideas?

    1. Hi Julie. I’m sorry the recipe didn’t turn out for you. Usually when someone says the buttercream is gritty it’s a result of the powdered sugar and my recommendation is to use a higher quality brand like C&H that has a consistent amount of corn starch in it (that’s what I use, too). Also, the grittiness is usually a minor issue and yours sounds like it was very problematic. Is it possible the powdered sugar was old or that the batch of powdered sugar was manufactured improperly? Have you made any other desserts with that specific batch of powdered sugar?
      As for being foamy and sparkly, can you explain that more? I’ve never heard anyone explain it that way, and it sounds like you did everything right. Ultimately, I would guess one of your ingredients was off–if it’s not the powdered sugar maybe it was the butter or eggs. The only time I’ve ever had issues with this recipe is if I’ve gotten a bad ingredient. For example, I usually buy the same brand of butter but every once in a while it has more water in it than usual and whips up a little softer. I’m sorry I don’t have a better answer for you, but I’ve truly never had anyone describe the problem with their buttercream batch quite like this. What you experienced is not normal for this recipe. I know it requires a lot of ingredients, but you might try making it again with different ingredient brands to compare and see if anything changes. Best of luck to you and sorry again that you had so many problems.

      1. Hi Jill. Thank you for responding. I did use new box C&H sugar, Bob Evens egg whites, Challenge butter. All items I normally use. Made ABC with same butter and sugar and it was fine. Date on eggs were good. I checked dates on every thing the day before..when I purchased them. I used very little gel food coloring as I only needed light blue icing. It was foamy like how pancake batter gets when sat for to long..fluffy with lots of air pockets..not runny just foamy and kind of glistening. Thank you trying to help me figure out what went wrong on the mystery icing

        1. Of course! I really wish we could get to the bottom of what went wrong, but it really seems like you did everything right. It’s truly a mystery. We will keep you in mind if we think of any other reasons in the future. Best of luck and fingers crossed it doesn’t happen again.

  5. I have never made this before but, baby!!!! This is so simple le but, so good and fun the texture was amazing!! I make regular buttercream frosting but, I think I might be doing this from now on!! Only thing I didn’t like was it turned a dirty grey color when I added the vanilla. Why? I colored it but, I wanted to use it for another cake and need it pearly white. How do I do that?

    1. Hi Elizabeth. I’m so glad you found the recipe. It’s my go to recipe for sure. Let me see if I can help you troubleshoot your question. What color was your vanilla? I like to use a clear vanilla to keep the buttercream a creamy white. Brown vanilla could give the buttercream a greysish color, especially if the butter you used had more yellow in it. Did you use any other flavorings in it?

      I have a couple more thoughts about what might be going on. It could be a problem with your butter. Some brands perform differently and some tend to be much more yellow. I’ve also heard discussion that many companies have changed formulas over the last year as ingredient costs have risen, and have started using more water vs butterfat, meaning both the texture and color might be different. You might consider trying other butter brands to see if that solves things.

      The other thought is that it might be temperature related. If you are working with room temperature buttercream, and spreading it on a very cold cake, then scraping, adding more layers, using a hot spatula, working it for awhile, etc., your buttercream is going through a lot of extreme temperature fluctuations in a short amount of time. I’ve noticed buttercream with darker/lighter patches when I do a lot of this. If you are noticing the change in color coming through primarily when working with it on cakes, try adjusting some of those factors: don’t use a hot spatula (if you were), have the cake be a little less cold, don’t work it as long, etc.

      Usually when there is discoloration, people say it is more yellowish (gray is more unusual). Here is a little tip for color-correcting a yellow buttercream. You can add an extremely small amount of purple food coloring to the buttercream and mix until fully incorporated. The purple balances out the yellow and will give the buttercream a white color. Go very slow (start with a drop) because too much will definitely show.

      I hope this helps a little. I’m happy help you figure this out if you can send me a few more details. All the best.

    1. Hi Grace! Feel free to add more powdered sugar to sweeten it up. Or, you can also add extra flavoring. For example, if you are using vanilla extract, use a little more of the extract or add vanilla bean paste to give it a boost of flavor that will cover the buttery flavor. Start small when you add extra flavoring. A little goes a long way and you’ll want to taste it after each addition to make sure you like the way the flavor is changing. I hope that helps! All the best.

  6. The only frosting I can work with and it taste delicious. I’ve been using it for years. I need to make a lactose free version of this can I use vegan butter?

    1. Hi Natasha. I think vegan butter would work in this recipe but I haven’t tried it myself. I have used it in other buttercream recipes, though, and think it worked fine. I’d suggest making a half batch to test it out and see what you think before commiting to a big batch. Good luck!