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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