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5 from 2 votes

Cake Batter Swiss Meringue Buttercream

Faux Swiss meringue buttercream with cake batter flavor
Prep Time20 minutes
Course: Dessert
Cuisine: American
Keyword: buttercream

Equipment

  • mixer with whisk and paddle attachment
  • kitchen scale
  • spatula

Ingredients

  • 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

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 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.