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Faux Swiss Meringue Buttercream



  1. Combine egg whites and powdered sugar in a heavy duty mixing bowl with whisk attachment.
  2. Whisk on low to combine.  Once combined, turn mixer to high and whisk for 5-10 minutes until stiff peaks have formed.
  3. Turn mixer off and switch from whisk to a paddle attachment.  
  4. With mixer on low speed, begin adding butter a few pieces at a time until all butter has been added.
  5. Mix on medium low until buttercream is creamy, about 5-10 minutes.
  6. Add extract of your choice and beat on low until incorporated.


  • Have ingredients at room temperature.
  • After adding butter, the mixture will break, or look soupy.  Walk away and let the mixer do its job.  
  • Store at room temp for 3 days, refrigerate for 2 weeks, freezer for 3 months.  Bring cold/frozen buttercream to room temperature and beat on low with paddle before using.
  • Don’t skimp on the flavoring!  This recipe will taste like whipped butter if you don’t add enough flavoring.  Liquors work great too! 
  • Pasteurized egg whites can be found in a carton in the egg department of most grocery stores.  Be sure to select a carton of egg whites only! 
  • Fresh egg whites are not suitable for this recipe because they have not been exposed to heat in order to destroy potential bacteria.
  • If the buttercream has a lot of air bubbles, microwave it in 10 second intervals until you see a small amount of melted butter around the top rim of the bowl.  Return to mixer and using the paddle attachment, beat on low. This will return the buttercream to a smooth and creamy state.