Faux Swiss Meringue Buttercream
a quick way to make a smooth buttercream great for decorating
Equipment
- mixer with whisk and paddle attachments
- kitchen scale
- spatula
- sifter
Ingredients
- 6 oz egg whites
- 24 oz confectioners sugar
- 18 oz unsalted butter, softened
- 1 tsp salt
- 1 TBS flavored extract, like vanilla
Instructions
- 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.
- Let the mixer go on low for about 10 minutes. **
Notes
*Egg whites can be from a carton as long as egg whites is the only ingredient listed on the box
** if the buttercream looks curdled at this point do not worry it's just because of the temperature difference from the egg whites. It will combine and be fine by the time it's done mixing.