Hybrid Buttercream Recipe (Mock Swiss) - It's so SMOOTH and easy to make! 😋

Today I'm making a super smooth and delicious buttercream frosting that I call a Hybrid Buttercream. This buttercream is great for people who think American buttercream is too sweet. Find the recipe below. Enjoy!
~Instagram: / sugarhighscore
~TikTok: / sugarhighscore
~Twitter: / sugarhighscore
~Facebook: / sugarhighscore
Hybrid Buttercream
This buttercream is called a Hybrid because it uses powdered sugar just like American buttercream but is super smooth and less sweet just like Swiss Meringue!
** Recipe Credit ** The first time I saw a buttercream using pasteurized egg whites was in a cake decorating video I purchased from Mike McCarey in 2009. I first saw this ratio posted by Sugar Hero (in 2016) and she gives credit to Lauren Kitchens.
*This recipe is made with pasteurized egg whites which means they have already been heat treated (they are not raw egg whites). I use Bob Evans brand (in a carton) which can be found near the regular eggs. 🥚
Ingredients:
3/4 Cups Pasteurized Egg Whites
6 Cups Powdered Sugar
2 Tablespoons Vanilla
3 Cups (6 sticks) Unsalted Butter (room temp)
Instructions:
1. Pour the egg whites and powdered sugar into a mixing bowl of an electric mixer fitted with the wire whisk attachment and begin mixing on medium low speed. Once these ingredients are combined, scrape down the sides of the bowl.
2. Turn the mixer up to medium-high speed and mix the two ingredients for around 5 - 6 minutes. Scrape down the sides of the bowl as needed.
3. Keep the wire whisk attachment in and begin adding the softened butter a few cubes at a time. Once the butter is combined, you can then add the vanilla.
4. Scrape down the sides of the bowl and then turn the mixer up to medium-high speed and begin mixing for another 8-10 minutes or until fluffy. If the mixture starts to look curdled, don’t worry that just means you need to keep mixing! If your butter or egg whites were cold when you started, you may need extra mixing time. (Sometimes I need to mix up to 15 minutes because I used cold egg whites).
5. When I want a perfectly smooth buttercream without the air bubbles, I then switch over to my paddle attachment and I mix on low until it’s smooth. However, If I’m in a rush, I will scoop out a bowl of buttercream and I microwave it for 5-10 seconds until slightly warm and then I stir it until smooth. Just be sure not to leave it in the microwave too long because it will melt really quick!
**Remember, you can offset the yellowish color with a tiny bit of violet food color gel. If you're still not happy with the color, try adding white food color gel.
**I let this buttercream sit out at room temperature for 24 hours, and after that I will put it in the refrigerator. To re-use it, let it come down to room temperature and then rewhip it in the mixer to fluff it back up.
**It flavors very well. I like adding white chocolate ganache and lemon extract. Try experimenting to create your own flavor!
**If this is too sweet for you, try adding pinch of salt as salt cuts the sweetness.
~Instagram: / sugarhighscore
~TikTok: / sugarhighscore
~Twitter: / sugarhighscore
~Facebook: / sugarhighscore

[@tahreer8918]

I have read so many recipes , you are the only person to give full details . I’ve been trying to figure out room temp or cold egg whites . Thank you

[@SugarHighScore]

You’re welcome! Thanks for stopping by!😊

[@ThundermansThunder]

Oh, thank you, so much! This is exactly what I was looking for! Just when I was beginning to think that I was being too ridiculously picky, I saw your video, and I heard the angels sing! Every other recipe seems to be either too firm, or too fluffy, for my taste. I just know it is going to be amazing! I am going to use this recipe for a pink champagne cake to surprise my mother, as a gift for her on my birthday, as a little way of thanking her for giving birth to me, loving me, and caring for me, as I was growing up, and for just loving me, now. I thank God for the precious gift of my wonderful mother, and my entire family!

[@SugarHighScore]

You’re welcome! Hope it turns out perfect! What a thoughtful gift for your mother.❤️

[@dorisbutler6640]

Don't you just love that Bosch mixer!!

[@goldenlocss5917]

WOW truly amaaaazed at how this turned out it’s PERRRRRFECT THANK YOU THANK YOU THANK YOU sooooo much for sharin this awesome recipe and not gatekeepin❣️😘😘absolutely appreciate you💗

[@SugarHighScore]

Yay!! I’m so glad it turned out for you. Thank you for such a nice comment💖💖💖 So sweet!!

[@amberkaymodernart7093]

I am SO glad to see a video using a Bosch mixer! I have the Universal Plus as well in black with the stainless steel bowl and I love it!!!

[@SugarHighScore]

Nice! I wish I had the stainless steel! I don’t really like the look of the white.

[@amberkaymodernart7093]

@@SugarHighScore it is quite nice. My husband got it for me and he insisted I get the black model. 😂😂😂 It is nice though. I think you can order a stainless bowl separately. I am going to get a white bowl just so I have a second bowl.

[@PatrickHoenig98]

I made this yesterday and it was just perfect. Thank you so much.

[@SugarHighScore]

Nice! I’m so glad!😋

[@Seryn88]

Great tips, I need buttercream for a cake this weekend so might try this if I can find the egg whites 😄

[@SugarHighScore]

Thanks, Daniel! Hope it works out for you! :)

[@coralineguichard2282]

Hi Stephanie. I'm new in US and never did a buttercream, I want to do a cake for my niece's birthday, I already pick your strawberry filling and I would like to do this buttercream receipe but I wonder if I can do it with an electric hand mixer (the one with the two whisks). Thank you. I think I'm going to learn a lot of your channel. 😃

[@hope1980l]

Thank you so much 💓 love your videos. You are so talented. Can you please make a" heat resistant buttercream "

[@SugarHighScore]

Good idea! I will add that to my list of ideas. You can make any buttercream more heat stable by replacing some of the butter with shortening. I’ve been trying to find a shortening that tastes ok.. still looking👀

[@celinathehottie]

@@SugarHighScore Try the nutiva brand or spectrum brand shortenings! Don't let the 'vegan' descriptor scare you, they taste pretty good lol. I'm not sure about heat resistance since the coconut oil content seems to make it melt pretty fast. You're the expert!

[@SugarHighScore]

@@celinathehottie Great idea on the Nutiva. I'll give it a try. I always like using coconut oil. Thanks, Celina.

[@KatieR28]

Things I learned in this video: - there's more than one kind of buttercream - pasteurized egg whites are a thing - there are eggs in buttercream??? - clear vanilla is also, apparently, a thing A wild ride from start to finish lol

[@SugarHighScore]

lol 🤣 Thank you for watching!!

[@waniokoye1295]

😄 right there with you

[@oriono9077]

Awesome

[@SugarHighScore]

Thank you!

[@IfTheOvenMittFits]

Thanks for this video! If I wanted to make this chocolate, would you know how much cocoa powder to add in? Thanks!

[@majomonterroso]

Thanks ❤ do you have the recipe in grams? The stick's size in my country are different

[@cherbeatTX59]

I've never seen this recipe before and I can't wait to try it out! Do you mind telling me what mixer you're using. I know it's sacrilegious, but I absolutely hate my KA.

[@SugarHighScore]

Hi Cherbear! The mixer is made by Bosch. I like it for my videos because the top is open and I can show you all what Im doing easily. What I don't like about it is that it only has 4 speeds and none of which are slow speed. Speed 1 is more like medium so it mixes much faster than my KA. I still love my KA more than this one. Some people really love bosch though.

[@valancianunes65]

Thank u

[@shanawoodward1352]

Do you treat the coloring the same way with this recipe? Should I pop it in the microwave? Or just mix in gel colors I need black and I have the black cocoa powder

[@sanaznaeimi8488]

How long can you keep macarons with this buttercream at ambient temperature? Can we ship macarons with this buttercream ( 2 days in the journey)?

[@cakerbaker9965]

Can you tell me the amount of white chocolate ganache & lemon extract you added in at the end?

[@December2013]

I make floral cupcakes. Will this be sturdy enough to do that?

[@light7299]

Thank you for this! How can I use unpasteurised eggwhites in this recipe?

[@erickadeutsch3504]

Kinda late, but you would need to just make traditional Swiss meringue buttercream if you want to use unpasteurized egg whites. What makes this recipe a “mock” SMBC or easier than traditional is using the pasteurized egg whites. For traditional SMBC, You heat the egg whites and sugar over a double boiler to melt the sugar and bring the egg whites to a safe-to-consume temperature.

[@retroflashbackdude]

@@erickadeutsch3504or you could do an Italian meringue buttercream, where you pasteurize the whites by slowly pouring in hot sugar syrup as they whip.

[@Simplyblossomagcakes]

Can this recipe use for hot weather for a wedding cake

[@jakixanscakesandpastriesco3157]

Where i can find that kind of mixer?

[@Madhhi_jaufer555]

Hi ma'am I'm from srilanka Ma'am is this egg frosting will be frosting ???

[@celinathehottie]

This is the video I've been waiting for! I have meringue powder on hand but just ran out of egg whites; I've got to grab some and try this! Thanks for uploading 💜

[@SugarHighScore]

Yay! So glad! 🥰 Hope it works out for you.

[@double_digit_life.9268]

In the USA, all eggs sold in commercial stores are pasteurized. So, you can use egg whites from the shell too.

[@sandranoll4530]

if you don't have pasteurized egg whites, can you use fresh egg whites and heat them up, like with swissmerinque?

[@moniquem783]

There are videos showing how to pasteurise whole eggs at home. Really simple if you have a sous vide or Thermomix or something like that, but I know there is a video showing how to do it in a pot on the stove because I watched it. That method takes a bit more effort to keep the temperature constant for the whole time, but it can be done.

[@doesnotFempute]

Yes, this is just a shortcut version of Swiss meringue

[@hollybialy4985]

Looks great but could you give me the measurements of the ingredients?

[@SugarHighScore]

In the description

[@iwonaszalek1117]

my favorite is Milki way

[@SugarHighScore]

Yummy! I love Milky Way 😋

[@bpressy]

Is this frosting more/less sweet from traditional swiss meringue buttercream?

[@SugarHighScore]

It’s more sweet than regular Swiss

[@margaritacervantes6380]

Is it good for high temperatures?

[@erickadeutsch3504]

It’s mostly butter so unfortunately it will melt at high temps.

[@KingdomLifeDec]

Can granulated sugar b used Instead?

[@bish_puddin]

If you want a gritty icing. So no. It can’t. Only time to use granulated is if you cook it to melt it first

[@Jayas_Kitchen5510]

subscribed

[@SugarHighScore]

Thank you so much!💕

[@fefejohns4587]

Where is the recipe showing amounts of each ingredient??

[@SugarHighScore]

In the description

[@fagnello]

Do you know the measurements in grams plz?

[@fagnello]

Hi, i have seen this recipe but they heated up the egg whites and sugar before whisking it. Is this step necessary if using icing sugar?

[@SugarHighScore]

Hi! That may have been Swiss meringue buttercream where you use fresh eggs. This recipe uses a special egg white called pasteurized eggs that come in a carton. This type has already been heated up so it’s safe to use as is. With this recipe you don’t want to use regular egg whites that are not pasteurized. 👍