Simple Faux Swiss Meringue Buttercream
This amazing and amazingly simple buttercream is perfect for anything from cupcakes to as a topping for fruit. It's super light and fluffy, and because it's super simple to make, it comes out picture perfect every time!
What makes this version so easy is that it uses pasteurized egg whites rather than fresh egg whites which eliminates the need to boil your sugar and water and to cook your egg whites.
This is guaranteed to become your go to buttercream!
*3/4 cup of pasteurized carton egg whites (you will find these in the dairy section)
*6 cups powdered sugar
*3 cups unsalted butter (softened and cut until 1-2 Tbsp pieces)
*1/2 tsp salt
*2 Tbsp Vanilla
1. In the bowl of your stand mixer (electric hand mixer can be used as well) add the sugar, salt and egg whites. Mix on low until combined. You don't want any dried bits of sugar. Once combined, turn off mixer and scrape down sides and bottom of bowl. Turn mixer onto medium and mix for 5 minutes.
2. Turn mixer down to medium low and slowly add butter a piece at a time. Once the added piece starts to combine, add another and so on until all the butter is incorporated.
3. Add vanilla and again turn off mixer to scrape down sides and bottom of bowl. Turn mixer back to medium and mix for 10 minutes.
That's all there is to it!
You can also make a chocolate version by adding cocoa powder after the vanilla. The quantity will depend on personal taste and quality of cocoa powder.