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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!

 

Print Recipe
Easy and Delicious Lauren Kitchens Buttercream
A quick, easy and delicious buttercream perfect for wedding cakes and sculpted cakes! This recipe was created by Lauren Kitchens.
Votes: 7
Rating: 5
Rate this recipe!
Type of Recipe Filling, Icing
Servings
cups
Ingredients
Type of Recipe Filling, Icing
Servings
cups
Ingredients
Votes: 7
Rating: 5
Rate this recipe!
Instructions
  1. Measure egg whites in your mixing bowl.
  2. Tare. Measure powdered sugar. (I don't usually sift only because the next step of mixing dissolves the sugar rather then beating into the butter right away)
  3. Beat on medium for 5 minutes. I use the paddle attachment. This helps dissolve all that sugar, which takes away that grainy texture you often get with american buttercreams. You essentially have a really runny royal icing!
  4. 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.
  5. Set mixer to medium, gradually add butter. Scrap bowl.
  6. Don't forget to add your vanilla! Now, beat for 10 minutes on medium!
  7. Fluffy delicious buttercream! Nom nom nom. See below for storage and other notes!