Faux Swiss Meringue Buttercream

Faux Swiss meringue buttercream is dreamy because it pipes on smooth and silky. It’s almost like vanilla sweet cream ice cream. This post will show you how to make faux Swiss meringue buttercream!

What is Faux Swiss Meringue Buttercream?

This frosting is not as sweet like American buttercream. But unlike American buttercream, it takes more time to whip up for that silky texture.

SMBC or Swiss meringue buttercream is traditionally made by heating sugar and egg whites over a double boiler, then whipping on high speed and gradually adding butter.

The traditional way is tasty but requires more time and tools. Faux Swiss meringue eliminates using a stove and tastes just as delicious.

We can skip the cooking process by using pasteurized egg whites.

Look for a liquid egg white carton that has “pasteurized.”

The process of pasteurizing egg whites is a gentle heating method to kill food born illnesses. This makes a product safe to drink or eat.

Ingredients

• Unsalted butter (room temperature)
• Liquid egg whites (room temperature)
• Powdered sugar (also called icing sugar or confectioners sugar)
• Vanilla extract
• Salt

*** We are using 7 sticks of unsalted butter or 3 1/2 cups. If you are used to the typical 2 sticks for an American buttercream recipe, this is a shocker. At least it was for me when I started making SMBC. I had to get used to the large amount of butter! This is why I always buy butter in bulk. ***

Faux SMBC (Visual Guide)

Read this tip! -> This recipe makes about 9 cups of frosting, which is a lot! My stand mixer can hold 4.5 quarts. If yours is smaller than that, half this recipe.

I’ve found that when the buttercream level is almost to the top of the whisk/paddle attachment, it mixes out the air bubbles better!

In a stand mixer with a whisk attachment, add the egg whites and mix for 30 seconds on medium speed. To avoid a mess, add the powdered sugar one cup at a time, mixing on medium speed until dissolved.

Add the vanilla extract and salt and mix on medium speed until incorporated.

Cut the butter roughly into 1 tablespoon cubes.

Switch to the paddle attachment, turn the mixer on low and slowly add the butter 1 tablespoon at a time. This takes time, but your patience will be rewarded!

Once all the butter has been added, keep the mixer on low speed for 5 minutes and watch it come together!

Slowly you’ll see the mixture start to look more and more like buttercream! For extra silky smooth texture with less air bubbled, mix for ten more minutes on low speed.

All Your Faux SMBC Questions Answered

Substitutes

Butter: I always use real unsalted butter. This is going to taste the best. You can try with shortening or vegan butter but can’t promise the same yummy taste.

Powdered Sugar: You can add more to make it sweeter but you cannot add less or the buttercream will stay soupy.

Can You Use Under Fondant?

You can! Just make sure to chill the cake beforehand.

How Many Cups of Buttercream Does This Make?

This makes about 9 cups of frosting. This is more than enough to fill and frost up to a 3 layered, 10in cake.

You can half this recipe which would be enough to fill and frost up to a 2 layered, 9in cake.

I’d rather have more buttercream than not enough especially for buttercream extra decorations. If you have leftovers, don’t throw it out! Freeze it for next time! My favorite way to store buttercream in the freezer is to use airtight containers!

Why Does My Buttercream Look Yellow?

A yellowish hue depends on the butter you use. Some butter brands are more yellow than others due to the cows diet.

Cows that are grass-fed usually have higher beta-carotene levels, which produces a butter that is more yellow. Cows that are being fed hay/grains will have lower beta-carotene levels, and produce butter that is less yellow in hue.

Always check you butter to see what additives are in it!

The brand of butter I use is Kirkland Signature Unsalted Sweet Cream Butter, 4-count from Costco. This comes in 16 oz. and is usually a better deal than buying the standard 4 oz. at the store.

If you don’t have a Costco membership, I recommend Whole Foods unsalted butter.

How Do I Make My Buttercream White?

FIX: After you add all your ingredients and the buttercream has come together, whip it some more. Whipping buttercream for 10 minutes on low speed with a paddle attachment will help to naturally lighten its color (+ get a silky texture).

FIX: Use the smallest drop of purple gel food coloring. Think about the color wheel – purple is opposite of yellow allowing them to cancel each other out.

• I use 1 drop of AmeriColor Violet food gel

FIX: Use white gel food coloring to lift the color. The amount of food gel you need varies depending on how yellow the buttercream is.

• I tested the Wilton brand food dye which gives a nice result too!

How to Fix “Soupy” Buttercream?

If the buttercream is not coming together and looks a bit soupy, don’t worry!

Place the mixing bowl into the freezer for about five minutes. Take the bowl out and mix again on low and watch the buttercream come together. If it doesn’t, place the bowl back in the freezer.

How to Fix “Curdled” Buttercream?

Sometimes buttercream can curdle because our ingredients weren’t at room temperature.

Scoop 1/4 cup of buttercream into a microwavable bowl or mug and microwave for 15 seconds. Pour the melted frosting into the mixing bowl and mix on low speed. If it’s still curdled, repeat this melting with another 1/4 cup.

How to Get Rid of Air Bubbles?

Tiny air bubbles appear in your buttercream when too much air has been incorporated during the whipping process. Theres a fine line between whipping enough and over whipping. Air bubbles are annoying but you can get rid of them a few ways. They also appear when buttercream is defrosting.

FIX: Always let your butter come to room temperature. When it comes to air bubbles, the softer the butter the less whipping you have to do.

FIX: Use a spatula to manually “push” the air out. Push the frosting against the mixing bowl. It takes time, but it works.

FIX: Always use the paddle attachment when mixing buttercream. This is something I had to adapt because it was always told to me to use the whisk first. The whisk attachment helps to incorporate air, which we don’t want for this recipe.

How to Get Vibrant Colors?

Gel food coloring!

My favorite gel food coloring is by Americolor. I have never had any issue with this brand.

With that being said, there are colors that are hard to achieve no matter what brand food gel you use. If you’re interested in how to achieve black faux swiss meringue buttercream, check out this recipe!

How Far in Advance Can You Make Faux Swiss Meringue Buttercream?

I always have buttercream in my freezer because you never know when you’ll need some!

If you store it properly in an airtight container, it will last in the refrigerator for up to 1 month and in the freezer for up to 3 months. 

When you need buttercream, take it out of the fridge or freezer and leave it on your counter to thaw overnight.

This is important. You cannot work with chilled or frozen SMBC.

Mix your buttercream on a low speed with a paddle attachment. If the buttercream starts to curdle because of the change in temperature, use the method above to fix it.

How Long Can Buttercream Sit at Room Temperature/ Outside?

Faux SMBC cakes and cupcakes can sit out at room temperature for up to 2 days. I do recommend covering the cake with plastic wrap or use a cake stand with a dome cover.

Sitting on the counter for a day won’t spoil the cake. (However, if its filled with fresh fruit, I don’t recommend a dessert to sit out for more than 1 day).

This buttercream will melt outside when in the sun! It is not a crusting buttercream. For a more sturdy buttercream, check out my American buttercream recipe.

What Can I Do With Faux SMBC?

• Use this as a base to add flavor with extracts, emulsions, fruits, powders
• Pipe any design that you would with meringue based frosting
• Frost cakes, cupcakes, cookies, etc.
• Use under fondant
• The possibilities are endless!

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