This cake batter Swiss meringue buttercream is so cheery and tasty! It has a classic cake batter taste and smooth creamy texture of Swiss meringue buttercream. I love to use this flavor to cover cakes in as well as fill macarons. It was so perfect in this Golden Oreo Confetti Birthday Cake.
Tools to make the buttercream
To make this cake batter Swiss meringue buttercream you’ll need a mixer with whisk and paddle attachments, a scale, and a sifter to sift your powdered sugar. Recently I’ve been skipping the sifting and it’s been just fine. You can try without but if you find it is not becoming smooth you may want to continue to sift in the future.
If you’re using it to pipe, you will need jumbo sized tips because the sprinkles will clog the nozzle. You can omit the sprinkles and add them after if you would like. They’re purely cosmetic, but they do add a lot of joy!
Cake Batter Swiss Meringue Buttercream
- mixer with whisk and paddle attachment
- kitchen scale
- 6 oz pasteurized egg whites from a carton
- 24 oz confectioners sugar
- 18 oz unsalted butter, softened
- 1 tsp salt
- 1 TBS cake batter extract
- drop purple gel food color
- 1 cup rainbow sprinkles optional
- Weigh out your egg whites in the bowl of your mixer. Sift your confectioners sugar into the bowl.
- Make sure your mixer has the whisk attachment on. Begin mixing it on low, slowly increasing it to high and let it go for about 6 minutes.
- Change out your whisk attachment for the paddle.
- Turn the mixer on low and add your butter in 1 stick at a time.
- Add your salt and flavoring and let the mixer go on low for about 10 minutes.
- Cake batter extract is usually bright yellow and may change the color of your buttercream. To neutralize the yellow and bring it closer to white, you can add 1 small drop of purple gel food coloring.
- Mix your sprinkles in with a spatula if you're using them.