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!