American Meringue Buttercream

American Meringue Buttercream

My journey to American Swiss Meringue Buttercream was an interesting decision

One of the first things I learned doing cakes in a hot climate was that a crusting American buttercream is not always the best route to go.  I’ve done cakes were this budge was present from the middle layer of cakes.  For instance, if you take a look at the bottom or top tier of this cake right in the middle of it you can see a slight pouch of frosting.  

I learned about different types of buttercream when I was in culinary school, but honestly, as a new decorator, this American Crusting buttercream was cheaper and faster to produce.  

Now the year before this cake,  I did a full swiss meringue buttercream on her parent’s wedding cake and there was no budge of icing present on their cake.

So this left me with a pretty interesting predicament.  Swiss Meringue buttercream that required me to separate egg yolks from whites and cook them to a certain temperature over the stove was no time nor cost effective.  Then I came across Shannon Mayes one day on periscope a few years back and my life was changed forever!

She figured out how to make an American Swiss Meringue.  It gives the non-melting properties of a swiss meringue buttercream but carries a nice sweetness like the American crusting buttercream we are accustomed to getting in our local bakeries and grocery store bakeries.

I promise once you try this you will wonder why you hadn’t used it before.

American Meringue Buttercream
Yield: 32 servings

American Meringue Buttercream

Prep Time: 5 minutes
Additional Time: 15 minutes
Total Time: 20 minutes

The American Meringue buttercream is slightly sweeter than the original swiss meringue but still has the same silky smooth texture. It's literally the best buttercream in the world.


  • 1/2 cup heavy cream
  • 1/2 cup pasteurized egg whites
  • 4 tsbp meringue powder
  • 2 lbs powdered sugar
  • 2 lbs unsalted butter
  • 2 tsp butter vanilla emulsion
  • 1 tsp vanilla extract


  1. Mix pasteurized egg whites and heavy cream with whisk attachment
  2. Add all of the dry ingredients and whisk for 4-5 mins
  3. Add the softened unsalted butter and whisk for another 3-4 mins
  4. Add in the flavoring once the butter is fully incorporated.
  5. Change the whisk attachment to a paddle attachment and beat the frosting for 3-4 min (it's okay to beat the whisk on the side of the bowl to get the frosting out as it should have a nice peak).


Butter must be room temperature

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