Ok... ok.. so we all love us some Swiss Meringue Buttercream right? Me tooooo... BUT I gotta say, when you're making a ton of cakes, sometimes the process can be.. daunting! I came across Lauren Kitchen's recipe, which her and Mike McCarey use, and had to give it a go. Looooveee it. LOVE IT. It's my go to now. It gets nice and solid, just like we need for our cakes, and it's DELICIOUS!

This recipe does ask for egg whites and you need to use the PASTEURIZED egg whites in the cartons. People tend to get a little worried about the "raw" egg whites, but when you use pasteurized, you know they have already been heated up to kill any bacteria (the same as you would do yourself over the stove top for a true Swiss Meringue BC).

Is it a Swiss Meringue? No. Some people call it a Swiss Meringue because it can be the easiest way to describe it quickly, but technically it is not a Swiss Meringue Buttercream. "Swiss Meringue" is the process in which you cook and add sugar to your egg whites to create the meringue (cooking over a double boiler).

Technically? It's more like making a royal icing, and then adding butter!

Easy and Delicious Buttercream

This recipe has been altered from Lauren Kitchen's recipe to better suit some palettes (sweeter) and also I find it a little better for piping/flowers. It's great for underneath fondant also as it gets nice and solid in the fridge.
Yield:11 cups


  • Electric Stand Mixer, Kitchen Aid
  • Paddle Attachment


  • 7 oz Egg Whites, Pasteurized
  • 2 lbs Powdered Sugar - sifted
  • 3 lbs Unsalted butter - SOFT, *if HUMID or hot hands, see notes below
  • 2 Tbs Vanilla Extract


  • Measure egg whites in your mixing bowl.
  • Tare. Measure powdered sugar in bowl. (Or in separate bowl, either way, add powdered sugar at this time)
  • Using the paddle attachment, beat on medium/high (6 on KA) for 5 minutes. You are essentially creating a soft peak, glossy royal icing at this point. If it does not "peak", do not worry, our main concern is to dissolve the powdered sugar. You can incorporate more air into it down the line.
  • Make sure your butter is SOFT. Room temperature often isn't soft enough for me, so I'll put it in the microwave for 10 more seconds to make sure it's super soft to the touch. This will allow air to beat into the mixture easier.
  • Set mixer to medium, gradually add butter. Scrape bowl.
  • Don't forget to add your vanilla! Now, beat for 5-10 minutes on medium/high (6 on KA) until light and fluffy. To help remove larger air bubbles that may have formed, I reduce it to a low setting and let it mix for approx 2 minutes.
  • Fluffy delicious buttercream! Nom nom nom. See below for storage and other notes!


Notes via Lauren Kitchens:
Storage: The day after you make the buttercream, you will need to whip it at medium speed for 5 minutes. Store at room temp (68-74 degrees F) for up to 2 weeks. (Yes, you heard her correctly). Store in the fridge for up to 2 months. Store in freezer for up to 6 months.
Color: Use gel paste or oil colors to color your buttercream.
Egg Whites: Purchase the pasteurized egg whites in the grocery store next to the eggs. Most carton eggs are pasteurized. You can use fresh egg whites but it will decrease the shelf life of the buttercream unless you pasteurize them yourself. I do not recommend using meringue powder as a replacement.
Tips from Avalon:
For hot and humid areas, you have the option to take anywhere from 1/4 to 1/3 of the total amount of butter out and replace it (in weight) with shortening. If you have particularly warm hands and are doing a lot of piping (that includes buttercream flowers), I suggest this recipe with 1/4 of the total amount of butter replaced with shortening. I'm not a huge shortening icing fan, BUT some places *need* it for climate purposes.

Flavor variations:

  • 7 oz / 200 grams of chocolate


  • 7 oz / 200 grams of chocolate
  • 2 tbsp strong Espresso coffee (liquid)


  •  3/4 cup caramel sauce


  • 3/4 caramel sauce  
  •  1 tbsp rock salt


  • 3/4 cup Nutella


  • 1/4 cup lemon curd
  •  1 tsp lemon zest


  •  3/4 to 1 cup (to taste) - crushed/pureed strawberries


  • 3/4 - 1 cup (to taste) - crushed/pureed raspberry puree


  •  3/4 cup peanut butter


  •  1/2 cup Baileys or Kahlua