Variation of Swiss Meringue Buttercream (created by Lauren Kitchens)
Easy and delicious Swiss Meringue Buttercream. Perfect for smooth crumb coats underneath fondant, or on its own! My favorite thing about this recipe is that it is not too sweet. It’s, well, PERFECT! Thank you Lauren!
Servings Prep Time
8cups 15minutes
Servings Prep Time
8cups 15minutes
Ingredients
Instructions
  1. Combine egg whites, powdered sugar, and vanilla in a stand mixer with the paddle attachment. Process on medium speed for 5 minutes. At the end of 5 minutes, it should look like runny Royal Icing.
  2. Turn up the mixer speed to high, and slowly drop in the softened butter, about 2 tablespoons at a time. Once all softened butter is in, let mixer process on high for approximately 10 minutes.
  3. It should now be fluffy and perfect!
Recipe Notes

Store in refrigerator in airtight container or plastic wrap for up to 2 months or you can freeze for up to 6 months.  You will need to bring it to room temperature and whip it again for about 5 minutes in your stand mixer to fluff it back up before using.