Making Swiss Merengue Buttercream

Lauren Kitchens Swiss Merengue Butter Cream
(Slightly adapted)
Beat at medium speed for 5 minutes:
½ cup pasteurized egg whites
1 lb powered sugar
Add and beat for 10 minutes till fluffy
2 lbs unsalted butter, softened
2 tbs vanilla
6 pinches of Kosher Salt

[@323townsend]

Thank you Kara for this easy to follow tutorial....You are a very talented instructor....You specialize in making the hard things look easy....

[@trinitycakeoration3476]

thank you sooooo much, I was not fond of having to cook egg whites and cooking sugar as well but you just made this so super easy. God bless you

[@Kbustos329]

It's the best!!! Definitely my go to recipe! I only cook now when I have run out of carton egg whites!

[@krystalmontemayor]

Love this! It's so much easier than having to cook the egg whites and sugar.

[@sugarric2748]

Hey, it's been awhile since I've made a cake and I love that I can watch your videos to brush up on the basic techniques. They are so simple and easy to follow. You go girl!!!

[@Kbustos329]

Thank you Sugar!!!

[@chezejay7193]

Truly amazing! Have only made the meringue the original way, where the egg whites are heated with the granulated sugar. This is so much easier and less steps. Thank you so very much!

[@anaisaperalta6669]

Wow! I LOVE this tutorial!!! THANK You for sharing!!!!!!!

[@Kbustos329]

You are welcome!

[@marieb.1623]

I've always made smbc on the stove top with whole eggs. Never knew it was made like this. It may be economical. Thank you for sharing this awesome tutorial

[@jonicenelson7814]

OMG! I was so nervous to try this thinking I'd screw it up. But it came out perfect! Looks like mayo but tastes sooooo good! So long AMBC!!!

[@Kbustos329]

That is awesome!

[@sady1139]

Great recipe, but this isn't a Swiss meringue buttercream. This is just a meringue buttercream I guess. For it to be a SMB you would have to make a Swiss meringue (cook eggs and sugar over a double boiler until the sugar is dissolved and body temperature or slightly warm) then add butter to THAT. But what you made still looks delicious and smooth! 😘

[@danydasilva5669]

Qwerty 101 d WE sa SwSSs Es dd Sy eydddedyedeytÿrd Fg yryddydddnmsènsinwkbqns

[@carolgale]

The eggs are already Pasteurized,no need to cook over double boiler. The difference is powder sugar instead of granulated.

[@bonbonscakes]

Thanks so much for this tutorial...I've always used the cooked and granulated sugar recipe. I will definitely be trying this one! You're awesome to share and your video was perfect, very well set up and easy to follow!!!

[@cinemasone]

Did u give it a try? I use the stove and sugar too. Did it come out more sweet with the powdered sugar?

[@suzannehandy4571]

Hi Kara, I have a tip for you. When I add my powder sugar to my mixer I place a towel over the bowl so I won't get powered sugar all over the place. I love watching all your videos.

[@tietie43]

I made this buttercream today, oh my my, it was so delicious, I couldn't stop eating it....

[@Kbustos329]

It is so yummy!! Have you added any flavorings to it yet?

[@tietie43]

I only did vanilla and I am still eating it

[@cookienibz2578]

This is interesting, I've never seen a SMBC use powdered sugar or use this method. Its like a hybrid between ABC & SMBC. I will have to try it.

[@natalymartinez3299]

👍👍👍👍👍👍👍👍👍👍👍👍👍👍 thank you so very much you have changed my life 😄 mil Gracias !!

[@itsmehi971]

Thank you Kara for all your videos

[@kellysmith4191]

Thank you so much for this video I can't wait to try it out on my next cake :)

[@tiekneebubbles]

I love this idea alot beter too the way you do it using carton egg whites. I dont like wasting egg yokes if i dont plan on using them right away. This is my first try at ANY kind of swiss meringue buttercream .

[@Kbustos329]

Have you made it yet?

[@marjoriemojica5927]

Love it.. thanks for sharing

[@LovingGodInMe]

New subbie! Love, love, love!

[@woodfloor1966]

love your videos thank you so so helpful

[@tmanitmonee]

Oh Wow!!! I'm going g ttry it this way its much easier. Thanks

[@amberwistrand8701]

OMG! i have neveer ever seen cartoned egg whites thats so crazy!!!!

[@lekarocha705]

Melhor video que vi!

[@mzprttybrwneyez1]

LMAO @ "Ain't nobody got time for that"!!!!! I hate sifting. LOL

[@ianmintz12806]

You have to use fresh eggs for making both Italian Meringue Buttercream and Swiss Meringue Buttercream

[@rucisne]

just wondering, what size is your mixer? I was thinking of doubling like you did but wouldn't want to overflow.

[@jenniferherzog8718]

I think she has the 6qt.

[@rucisne]

+Jennifer Herzog thank you!

[@cinderella4645]

Hey Kara thanks for sharing...the liquid egg white I use don't stiffen up...I noticed yours stiffened up right away...any ideas...thanks :)

[@Kbustos329]

If there is even the smallest trace of fat like from butter residue it will not stiffen. So clean your bowl well. Other than that I would say use a brand new carton of whites.

[@cindyboor7876]

i watch when u put the egg whites in it seem like it was more than 1/2 cup was it?

[@vandawallace-jones9761]

Hi Kara!! Love all your tutos!! Have you got a tuto for Italian Meringue buttur cream or you never use it? Thank you!!

[@littlekiddosonnier5699]

Hi Kara I just made this smbc today but I use 1 lb butter and 1 lb sweetex it is so delicious.thank you for sharing your secrets. More power

[@beckster1953]

+Littlekiddo Sonnier try gretchens bakersy swiss.. its great an u only ue 1 lb of butter and 3/4 cup shortening..

[@amandamiller9533]

Ty! I just made this. It's good but sooo buttery. Was wondering if I could add sweetex as well and you answered my question! Ty!

[@anitahinton6415]

How is this SMBC for piping Cupcakes, borders or just plain old decorating? Does it hold up well?

[@margaretsgarner]

I am going to try this next week-end on my Mothers Day Cupcakes for the family. I think I will make some strawberry puree for one batch. Does this pipe good?

[@cakegirl60]

Thanks for this great tutorial, Kara! Can't wait to try it!!! Does it have to be refrigerated? Takes hours when I work on a cake & I'm concerned it will go bad by the time it gets to the client.

[@Kbustos329]

I leave mine out for up to 3 days then store in fridge for up to 2 weeks or freezer for 3 months.

[@amaniemom]

Oh my I just made it and it so delicious. I was wondering if there is anyway to make this white in color? I know that there is clear vanilla but I feel it doesn't give a good taste like the real thing. My vanilla was bought from Mexico so not sure if that has anything to do with anything. lol Can you add white americolor or anything to make it more like white or lighter. The thing with butter tastes so good but gives that off white color. Yours in the video seem so white.

[@Kbustos329]

I don't do anything to make it whiter. I don't like the clear vanilla. I prefer the natural off white color it comes out as. The longer you whip it on medium low setting the whiter it will be.

[@chezejay7193]

You can try using the clear vanilla.

[@katemalda6980]

amaniemom. i know this is a little late, but I'm posting in hopes to help someone else with the same question...if I need white buttercream, when the buttercream is all done mixing I add a tiny bit of purple...not enough to make it purple, just a tiny amount...it cuts out the yellow, and makes it white...just a tiny amount on a toothpick...hope that helps!

[@chakararolle678]

how long can it be stored

[@jsecakes]

Hello Kara, quick question can I use this recipe to make cream cheese icing thanks in advance for your answer

[@ianmintz12806]

pasteurized egg whites will not work. You have to use fresh eggs for recipes like this. Learned this from Dede Wilson’s Italian Meringue Buttercream recipe video

[@jeanettesaunders3786]

Love this recipe It has made my life so much easier... Also love the way your strawberry SMBC looks do you use fresh or frozen strawberries????

[@Kbustos329]

Isn't it the best?! I use fresh and frozen.... I make a strawberry gel cake filling (strawberries cooked in water, sugar, and added cornstarch) let that cool and add a cup per batch of SMBC I will use fresh strawberries in between the layers when they are in season

[@mmjmjj]

By batch do you mean the 1/2 cup egg white recipe or the doubled recipe?

[@ericastinson2836]

Hi Karla. This video is awesome! I made a recipe that involved cooking sugar mixture on the stove...and I didn't really care for that. I am glad to see this recipe is stove free! Also, is there a way to half this(like for tastings, where you don't need so much) Thanks for a great video!

[@Kbustos329]

Sure.. just half the ingredients… use 1/4 up egg whites, 1/2 pound PS, one pound butter and one tablespoon vanilla. But you can make a whole batch, divide it in several bowls and add different flavoring and store in the freezer.

[@ericastinson2836]

okay, great! Thanks so much!

[@MozhartMeyFilms]

Wondering if it would still turn out oif you mixed the egg whites and sugar right away to save a step as that is what I do when I am making my royal icing for my cookies. Thanks for the video so nice to come across an easier recipe then cooking the egg whites.

[@MeganHaun13]

No it would not work because the egg whites wouldn't whip up like they are supposed to

[@sweetbydesigncakes6456]

Karen Schwab Liz Marek (Artisan Cake Company) has this exact same recipe on KZbin, and she mixes the eggs and powdered sugar at the same time in her video.

[@RenewedGal]

it's ok not to cook the pasteurized eggs? also can granulated sugar be used instead of powdered sugar? i love ambc but the powdered sugar just makes it too sweet

[@para-yw9dn]

oof im very late lmao but pasteurized eggs are safe to eat, which is why she used them instead of just egg whites (egg whites need to be cooked over boiling water)

[@peterdiaz5918]

Hello! Was hoping to find out how much your double batch of SMBC makes?

[@galidink]

WHAT SIZE CAKE WILL THIS SIZE RECIPE COVER AND FILL . PLEASE ?

[@lovelymama72]

I tried it and it was wonderful, I added a little meringue powder in the second batch it made it even more great! however, how do you store this? and what temperature is best to store the cake in once it covered in this smbc? I find that it looks curdled if it's out too long. however I was able to bring it back to life after freezing it for one day...

[@kindredspirit102]

How much meringue powder did you add and what did it do for you?

[@almajessi1]

How many cups of frosting does this make? Thank you

[@Dawn2Dusk23]

Does doing it this way (whipping the pasteurized egg whites first and then adding the powdered sugar) make the buttercream less "gritty"? I dont like the powdered sugar grit type texture of AMBC. So I wondered if this would have it too, since powdered sugar is used in the recipe. Am I making sense? lol Sorry, hope you understand!

[@Kbustos329]

The only time I had "gritty" buttercream is when I used powdered sugar from a 50lb bag from Restuarant depot. Now I use small 2lb bags C&H brand and have had no "gritty" texture in this buttercream or others

[@Heloysa_silva]

Olá ... sou do Brasil e amei sua receita!!! Qual quantidade em gramas você usou de manteiga ? Butter gramas?

[@ancfm1995]

Hola, son 453.592 gramos en una libra. Para dos libras, como ella hizo su receta, se agrega lo doble.

[@tiekneebubbles]

I was wondering.. With the recipe posted above, can I cut the amount of butter used in this recipe? Instead of 2 lbs of butter use 1 lb but keep the quantity of the other ingredients the same? Think it would still work? Thanks for any help :)

[@Kbustos329]

You would have to try and see...just don't add the other Pound and see how you like the taste. You may not need all the vanilla if you use less butter. But perhaps trying it as it is written first...you may like it. Thanks for watching!

[@gie25564]

Is this recipe good for summer, it will stay on the cake and not melt even the cake is indoor? Can you put this under fondant it will not melt?

[@Kbustos329]

gie25564 This is made with all butter so likely to get soft and melt in hot temperatures. I don't recommend it for hot weather.

[@Allijosondy]

Hi!!! Can I use meringue powder with this recipe?

[@almajessi1]

is it safe to use the egg whites raw? thanks

[@Kbustos329]

No it is not. But if you use pasteurized egg whites from a carton then yes it's fine

[@leticiamendez6792]

Kara, to make this chocolate would I just add cocoa powder?

[@Kbustos329]

yes I add Hershey's cocoa powder until desired taste… usually about 3/4 cup per batch of this buttercream

[@leticiamendez6792]

Thanks! I cant wait to try it.

[@amandamiller9533]

Would you add after its made? Add the cocoa and mix until incorporated?

[@Vickalicious310]

Amanda Lister sift the cocoa powder with the sugar first

[@ma.roxannecharismaloya2634]

We don't have carton egg whites here in our country, is it okay to use egg white from eggs and not cook it? Thanks Kara! Great video! :)

[@Kbustos329]

No! You must use the traditional recipe and cook your egg whites if using fresh egg whites from the egg.

[@ma.roxannecharismaloya2634]

That's sad. :( I really wanted to try your recipe. :(

[@justred52]

can you subisitute 1/2 butter and 1/2 crisco

[@margaretsgarner]

Great Tutorial however, the eggs whites don't have to be cooked?

[@Kbustos329]

Not if you are using pasteurized egg whites from the carton. If you are using egg whites fresh from the eggs then you will need to cook them first.

[@margaretsgarner]

Thank you, I have always cooked those as well. I most definetly will not next time. Thank you again.

[@miriamcandreanu6571]

💗💗💗

[@spiotticd]

how does this hold up under fondant? I've seen the Liz Marek video and she mixes her egg whites and powdered sugar together at the same time instead of whipping the egg whites until stiff. I make a lot of fondant decorated cakes and need it to hold up :) Thanks!

[@Kbustos329]

90% of my fondant covered cakes I use this Buttercream. Holds up well for me

[@kindredspirit102]

I've done egg whites and powered sugar all at once by accident. The results were the same.

[@camilleschulte977]

Can u post the recipe please I don't see it in the comments

[@mimi5421]

what size of cake this recipe cover and is the egg white room temp or used cold, such an easy recipe i would like to try

[@Kbustos329]

Mervat Ibrahim The single batch recipe will typically yield enough buttercream to fill and cover an 8" round 4 layer cake

[@mimi5421]

OK thanks, but is the egg white cold or room temp?

[@Kbustos329]

It doesn't matter if the egg whites are cold or not.. at least not for me.

[@lyncarpenter3203]

Thanks for posting. Can this be used under fondant?

[@thebustosfamily8254]

Yes!! I use it all the time! Gets very solid when chilled for several hours in the fridge.

[@sharenng8460]

Can i use all meringue powder instead of the raw egg whites? If yes, how much should i use?

[@Kbustos329]

I have never tried, but perhaps it will work fine.

[@madeveric22]

Can i use shortening instead of butter? I'm asking this because is summer and I wanna it to hold up the heat... It will taste the same as good? Thx

[@Kbustos329]

+Evelyn Alvarez I have never used shortening so I can not speak on that, but I have heard others have replaced some of the butter with shortening to help with stability.

[@venusmedler7669]

+Sift by Kara Is this a crusting buttercream?

[@Kbustos329]

+Venus Medler no it is not

[@shamontefoster2462]

Can this be made the night before ? Should it be refrigerated or left out

[@Kbustos329]

I make it the night before and have left it out for 3-4 days while I am finishing my cakes

[@hastiin]

That's a good recipe I've seen. Before I would make a SMBC that had to cook the whites, took to long. His well does it sit when the cake is out for a while? Especially if the BC is used for borders and flowers, does it sag/melt quick? Thank you.

[@Kbustos329]

As long as the c ale is not I high temperatures above 74 degrees it stays nicely

[@lovelynelove7242]

can I use a normal egg white? if yes how many eggs

[@jenniferherzog8718]

You have to heat the mixture to use normal egg whites bc of the dangers of salmonella. The carton whites are pasteurized. Heating your fresh egg whites to 160 degrees (F) will pasteurize them. This is done in a double boiler (or simply a metal or glass bowl seated over a saucepan with about an inch of simmering water in it). Heat and whisk your whites and sugar together at once. Then let beat in mixer until whipped and back at room temp before adding butter and Anything else. That's basically traditional smbc. This video is a shortcut specifically created to avoid the cooking step. And trust me, eggs vary too much in volume even within the same size grade. So if the recipe calls for 1/2 cup whites, you should just measure it.

[@greybunnisoap72]

how sweet is this recipe compared to swiss meringue?

[@fabfood9608]

The ratios seem similar!

[@kindredspirit102]

Not sweet at all. very buttery.

[@Ldwcakes]

Can you use this smbc to do rosettes?

[@Kbustos329]

Yes I do it all the time

[@baking8605]

Hi To make chocolate buttercram how much of the cocoa powder? Thanks

[@Kbustos329]

I usually add about 3/4 cup

[@baking8605]

Thanks Using powdered cocoa over melted chocolate is easier?

[@Kbustos329]

+baking not sure it's easier but I prefer the taste. And I think the texture holds up better using powder vs melted chocolate but you can certainly use melted chocolate or ganache as well.

[@baking8605]

ok Thanks

[@shoshomohammad9908]

Hello Can Use under fondant?

[@Kbustos329]

+Shosho Mohammad Yes i do it all the time

[@rucisne]

One more thing... Maybe someone can help! love using this buttercream but am having the hardest time getting it to the colors I want. any suggestions?

[@fabfood9608]

Are you using liquid colors? If so, use gel colors which you can find on the Internet and as this is a large batch make sure to use a lot!

[@rucisne]

+FabFood Thanks! I've been using the Wilson gel colors.. and so far no luck, any other gel colors you can recommend?

[@fabfood9608]

+Ruth Cisneros I use Wilton sometimes but the best is americolor:)

[@rucisne]

+FabFood Awesome! I'll definitely be giving those a try next!

[@Kbustos329]

Most Swiss merengue buttercreams are difficult to get rich deep colors. One helpful tip is to take about 1/2 cup of the colored Buttercream and heat it in the microwave for about 5 seconds, then mix it back with the rest of the Buttercream. This has helped to deepen the color for me. And use Americolor gels has helped too.

[@DRUMLINERGURL12]

how you cook egg whites??

[@Kbustos329]

DRUMLINERGURL12 this recipe does not require cooking the egg whites as I use pasteurized egg whites from a carton. Check out this video on how to make a traditional cooked egg whites Swiss Merengue kzbin.info/www/bejne/q3OloIWDjMiZhMU

[@cindyboor7876]

Is it 4 pounds or 4 sticks?

[@thebustosfamily8254]

I doubled the recipe so in the video I am using 4 POUNDS of unsalted butter

[@dmcast85]

why does mine come out a bit yellow n not as white?? ugh someone help

[@Kbustos329]

Possibly the brand of butter you use or not letting the mixer run longer. I find letting the mixer run a while helps whiten my buttercream. But my buttercream always has an off white appearance, never a pure white.

[@jenniferherzog8718]

You can Add a tiny tiny drop of lavender food coloring to offset the yellow tone. Or you can also buy white food coloring. That's If you needed bright white.

[@cynthiarocha9964]

any store bran egg whites we can use?

[@Kbustos329]

Make sure they are pasteurized but usually any will work, however I have found All Whites to work best for me

[@cynthiarocha9964]

Do they have to be at room temperature?

[@cynthiarocha9964]

One last question.... I see you use the paddle attachment not the wire whisk? I don't have a paddle attachment only will that work?

[@Kbustos329]

+Cynthia rocha they don't need to be room temp but that is best. And a paddle or whisk is fine. I typically start with a whisk and switch to a paddle after all ingredients have mixed together.

[@irenegalizia8870]

I Use this recipe all the time customers favorite but need a little stiffer buttercream Kara can you help

[@Kbustos329]

Try an all butter American BC 2lbs butter with 4lbs powders sugar, enough heavy cream as needed to make it less or more stiff. 6 pinches of salt and 2 tablespoons vanilla extract.

[@mawpatti]

Sift by Kara Kara what is an all butter American BC butter? and also does this icing have to go in the frig once the cakes are iced?

[@jonicenelson7814]

+mawpatti American buttercream doesn't use eggs at all. Just butter, powdered sugar, vanilla and whatever else you want to use for taste.

[@mawpatti]

Do you have a recipe on this American buttercream no eggs?

[@jonicenelson7814]

www.food.com/recipe/vanilla-buttercream-frosting-from-sprinkles-cupcakes-222188 I've been using this one for a couple of years. But after making this SMBC, I'm not going back unless I'm in a time crunch and short on egg whites.

[@amandajefferson3369]

Hello Kara!!! I me Sticky Fingers, Etc

[@Kbustos329]

Hey Amanda!!

[@FuriedHearts]

You CANNOT use boxed or prepackaged egg whites for meringues! They do not whip properly.

[@OneWayDesigns]

Stephen Bailey apparently so. She did it didn't she.........?

[@beckster1953]

omg.. no way will I use 4 lbs of butter. ill stick to Gretchens bakersy swiss.. its only one pound and 3/4 cup shortening..

[@Kbustos329]

If you notice in the video I said I was doubling the recipe. The single batch recipe calls for 2lbs

[@bubbleybabsb8284]

this is not Swiss Meringue buttercream frosting. you totally compromise the recipe by using confectioners sugar. that is sugar mixed with corn starch. French meringue buttercream frosting is made with grandulated sugar. one doesn't even use confectioners sugar when making simple meringue.

[@melwise2007]

Beverly Stiles actually ally of recipes I see put powered sugar in there. It's a preference. If you don't like it then fine but don't say she isn't making it right.

[@bubbleybabsb8284]

melwise2007 I have been making Swiss Meringue Buttercream for many years and never have I heard of not tempering the eggs and sugar. I am not the only one that has commented on this same subject. SMBC is tempered egg whites and sugar to 160°f. Notice she uses pasturized egg whites. This is not SMBC. It is a modified version of SMBC. Shall we say an American version... The easy way to SMBC.

[@gigiormsby3107]

I totally agree with Beverly, it's not a meringue. However, this is a much easier method for achieving a stabilized buttercream frosting.

[@LillianC]

I totally agree with your comments. This is not Swiss Meringue Buttercream.