My first introduction to swiss meringue buttercream was at Le Cordon Bleu. I remember it wasn’t overly sweet but still pretty delicious. I was mostly in love with how it felt. I’m weird about texture, especially in my food. I’m one of those people that hate pulp in orange juice and in lemonade. So imagine how I feel about grainy frostings!
While I loved the taste of swiss meringue buttercream, I really didn’t care for how long it took to make. Like who has time to separate egg whites from the yolks and then what do I do with the leftover yolks? I was no longer in school where the next day we found ourselves with a recipe calling for egg yolks. So I needed to come up with something different.
During the “Sift by Kara” days on periscope I remember her talking about a swiss meringue buttercream that eliminated the cooking of the egg whites. Get this, simply buy pasteurized egg whites. Now, if I’m honest the pastry chef in me cringed a little bit but I got over it really quickly. This was my go-to recipe for years before I discovered the American Meringue Buttercream!
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- 1 cup Pasteurized Egg Whites
- 2 pounds confectioners sugar (powdered sugar)
- 4 pounds UNSALTED butter
- 4 tbsp butter vanilla emulsion
- 2 tbsp vanilla extract
- Beat the egg whites for 5 mins on medium speed with whisk attachment.
- Add powdered sugar and beat 10 mins (until fluffy)
- Add chunks of cut up Room Temperature butter
- Add vanilla extract and butter vanilla emulsion (or flavoring of choice).
- Beat for 5-7 mins.