Faux Swiss Meringue Buttercream Recipe

The search for the perfect frosting has ended. For years, I have tried recipe after recipe for a buttercream that will hold up to the decorating rigors and taste yummy. Some are too oily. Others are so sugary, your teeth hurt. Alas, look no further! This is the perfect Faux Swiss Meringue buttercream. This buttercream is a delicious mix of sweet and creamy and is loved by my clients.It is simple to make and easy to work with as a frosting, therefore, I know it will become a frosting staple for you, too. Oh, and be sure you ONLY use pasteurized eggs for this recipe.

ingredients for faux swiss meringue buttercream frosting.  ingrédient flat lay for buttercream frosting.
Faux Swiss Meringue Buttercream Ingredients
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Easy Faux Swiss Meringue Buttercream Recipe


Ingredients


Instructions

 

FOR CHOCOLATE FAUX SWISS MERINGUE

Add 5 tbsp of unsweetened cocoa to prepared frosting and mix until full incorporated. 

Not chocolatey enough?  Mix in 1 tbsp of unsweetened cocoa at a time to your liking. 

 

FOR STRAWBERRY FAUX SWISS MERINGUE

Add 1 oz of freeze dried strawberries to food processor and mix until powdered.

Add 1 oz of freeze-dried, strawberry  powder to the prepared frosting and mix until fully incorporated. 

Add 1/2 tsp of McCormicks Strawberry Extract and mix until fully incorporated.

Not berry enough?  To intensify the flavor profile, mix in 1 tbsp of strawberry powder at a time to your liking or add additional strawberry extract to taste.

 

 

 

Notes

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.

Keywords: buttercream, frosting, swiss meringue

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  1. […] decided to try my friend Minette Rushing’s faux swiss meringue buttercream recently, and thought it would be the perfect frosting for this […]

  2. J.Glosson says:

    Hello!! So fresh egg whites will not work under an circumstance???

    • donnavb@gmail.com says:

      Fresh eggs would work, however they wouldn’t be pasteurized. In order to pasteurize the egg whites, you would need to combine them with the powdered sugar and warm over a Bain Marie until the mixture reaches 160°F.

  3. Amy Pournoury says:

    I love this buttercream! So easy and delicious !

  4. Mel says:

    Will need to give this a go! What cake size will this cover?

  5. Lucille says:

    Hi! Where I live we don’t have pasteurized egg whites, you mentioned making my own pasteurized egg whites by warming sugar and whites in bain marie over simmering water. So this is like how you do swiss meringue buttercream right? So in essence I’m making a swiss meringue buttercream instead of the faux swiss meringue..

    • Minette says:

      Hi! What makes this buttercream recipe a “faux” Swiss meringue buttercream is using powdered sugar and pasteurized egg whites. If you don’t have access to pasteurized egg whites then yes you have to heat the whites in order to kill the bacteria. A true Swiss meringue calls for granulated sugar, faux Swiss meringue calls for powdered sugar.

  6. Donna Zell says:

    Absolutely dreamy, creamy and delicious. I made the chocolate version and used 7 T. Cocoa powder instead of 5. Nice and chocolaty! Used it on my Buche de Noel as called for in your recipe. So far so good. Tomorrow I will decorate it.
    Thank you. Donna Zell

  7. Bonnie says:

    This is my go to! It is so silky and creamy!
    Works so well under fondant too!
    Thanks for sharing!

  8. Taylor says:

    I have used this recipe so many times, it reminds me of something my grandpa use to make. It’s amazing. I was just wondering if I wanted to give it a cream cheese flavor how would I go about making it? Thank you so much!

    • Minette says:

      Hi Taylor! I make the recipe as written and then add about 4 ounces of cream cheese. Combine throughly. While the cream cheese taste isn’t as evident as a regular cream cheese buttercream, I find it gives enough cream cheese tang for my liking. Hth

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