This super-easy, cheaters version of Swiss Meringue Buttercream is sure to be a HUGE hit! Get that decadent, light and fluffy buttercream with ease; this no-cook and simple recipe is sure to become your go-to favorite.
1 small carton of pure pasteurized egg-whites (equivalent to 10 egg-whites)
1/2 tsp of salt
7 sticks of unsalted butter (room temperature and cut into cubes)
2 1/2 cups of confectioners sugar
1 tsp of vanilla extract
In a very clean mixing bowl, whip the egg-whites and the salt until light and fluffy.
Slowly add in the powdered sugar 1/2 cup at a time and continue to whip at medium/high speed until thick, glossy, stiff peaks form.
Slowly incorporate the butter, a few pieces at a time, whipping continuously on low speed.
When all the butter is incorporated, add in the vanilla extract and continue to beat at low speed until the mixture is thick and creamy.
Buttercream can be stored safely at room temperature for up to a week and refrigerated for up to 3 weeks.
(Please note, this recipe contains uncooked eggs, however the pasteurized egg whites are perfectly safe for consumption without the need for cooking.)
For a more authentic variation of this recipe:
Place the egg whites and salt and 2 1/2 cups of granulated sugar over a double boiler, slowly whisk until the mixture reads 145 degrees.
Remove the mixture from the heat and over a bowl of iced water, whip the egg whites until stiff peaks form.
Slowly add in the butter and continue to whip until light and fluffy (if the mixture breaks or separates, keep whipping until the mixture comes back together) add the vanilla and store in an air tight container.
I like to add a fresh raspberry compote, or melted dark chocolate to this recipe to create a refreshing and rich variation.