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
Type of Recipe Filling, Icing
Votes: 7
Rating: 5
Rate this recipe!
  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!
Recipe Notes

Via Lauren Kitchens:

Storage: The day after you make the buttercream you will need to whip 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 icing to color to tint. If you need a deep color, heat a small portion of the tinted butter cream in the microwave at 50% power, 5 seconds at a time to deepen the color. Do not melt. Add it to your buttecream and whip.

Egg Whites: Purchase the pasteurized egg whites i the grocery store next to the eggs. You can use fresh egg whites but it will decrease the shelf life of the buttercream unless you pasteurise them yourself. I do not recommend using meringue powder as a replacement.


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  1. Elizabeth Foster 2 years ago

    Do we need to add salt?

    • Avalon Cakes 2 years ago

      You don’t have to, but you sure can, some find that helps balance out the sweetness, but it’s not 100% necessary.

  2. Paola Troyo 2 years ago

    Hi Avalon!! Can I change a little amount of butter to shortening? maybe half and half? I live in Mexico City and I need a little (a lot) more stability

  3. B. Williams 2 years ago

    How long does it normally take to get to room temperature after refrigerating? If I need to soften it up quickly, its it okay to pop it in the microwave for a couple seconds?

    • Avalon Cakes 2 years ago

      To soften it back up, yes you can pop it in the microwave for just a few seconds… it can become soup quickly, so start with 5 minutes at a time. I like to wrap it in plastic wrap (not in a bowl, just wrap it) and then when I take it out of the fridge, I will cut it up into smaller pieces and then put in a bowl.. that way it will soften quicker and more evenly.

  4. Deb Williams 2 years ago

    I’ve been searching for a loooong time for an easy, smooth buttercream and this is it! I was worried when I weighed out the butter, there’s so much But it whipped up so soft and fluffy. I seriously want to eat this by the spoonful, it’s sooo good! Thank you for sharing this recipe, it’s fab!!

  5. Melanie 2 years ago

    Well I am about to make a double batch. This will be my first time making this buttercream. In cake newbs group everyone raves about it 🙂 Lets see. I have a cake for Tuesday. Going to bake the cake today and make the buttercream. Here’s hoping it all turns out 😀

  6. Andrea 2 years ago

    Does this buttercream crust when left out in open air? If wedding cakes are decorated, refrigerated, and then delivered, would you expect condensation to be a problem or bulging to occur? Thanks!

    • Avalon Cakes 2 years ago

      No crusting with this buttercream and the condensation really depends on the conditions outside, might be best to try it out and experiment 🙂

  7. Amanda 2 years ago

    Would little flowers piped on cupcakes hold up? I live in a rainy area so heat is not an issue. Also can cupcakes be left at room temperature with this buttercream the night before the party? Since it doesn’t crust I’m just concerned it will become to soft and flowers won’t hold their shape. ?

    • Avalon Cakes 2 years ago

      Hi Amanda! So, because this is all butter – you’re biggest threat is heat. Moisture, not so much because there is so much fat. If it was majority powdered sugar based, I’d worry about the moisture at that point. However, if the room temp is above 70 degrees chances are it will stay soft and might begin to flop if is stays at that temp. Below 70 degrees I’d say it’d be ok. It is meant to be refrigerated after piping. Maybe try a half batch and test it out! 🙂

  8. Mary Jane 2 years ago

    Can someone tell me where I can buy pasteurised eggs in Australia . Many thanks

  9. It'sMe 2 years ago

    I made this vanilla buttercream and it is fantastic. I want to make it into chocolate buttercream. Which addition would keep the buttercream’s stability or strengthen it: dutch-process cocoa powder or melted semi-sweet chocolate? Just wondering if the fat content of semi-sweet chocolate would make it less stable or soft if I add it? I need this to hold up for a 24-inch tall “giant ice cream cone” cake.

    • Avalon Cakes 2 years ago

      You can do either one, just add to taste while mixing.. however, the melted chocolate will be a more stable icing 🙂

  10. Kari 2 years ago

    I was planning on using this as a filling. I am using ganache under fondant. I am just concerned this is too soft. I do not refridgerate my cakes. Should I be concerned with my layers Sliding? It tastes Wonderful!

    • Avalon Cakes 2 years ago

      It depends on your room temp, if it’s between 65-70, I think it would be find as long as you are damning each of your tiers with the ganache.

  11. Elizabeth Foster 2 years ago

    I am making a standard batch of buttercream, but want it chocolate. How much melted chocolate do I use? Love love this buttercream!

  12. Shannon Shipp Cooper 2 years ago

    I’m making this recipe for the first time this weekend. Has anyone had “cake bulge” in between layers using this recipe?

    • Avalon Cakes 2 years ago

      As long as you are keeping it refrigerated, you should be fine. 🙂

  13. Amanda Denomme 2 years ago

    When measuring the butter for 2lbs do you weigh it when its cold and hard or do you weigh when its a t room temperature?

  14. Gaby Espinoza 2 years ago

    OMG Avalon! I am done, this recipe is the bomb, I am not afraid to make buttercream anymore!!!! This recipe is so delicious, so easy to make and so easy to use.
    Thank you for always looking for the best recipes to give us and for sharing Lauren’s recipe!

  15. Lisa Carleton 2 years ago

    Hi. When wanting to make traditional buttercream stiffer (just butter and icing sugar) everyone says to just add more icing sugar. I’m this recipe i noticed you said above that ‘It’s a less sweet buttercream for sure, and the higher butter to sugar ratio creates a more stable solid base for adding fondant’ so if I would like a a stiffer buttercream with this recipe i should use a bit more butter and not sugar? Would using more egg whites help at the beginning possibly or is that not necessary? I dont like using shortening
    Thank you very much

    • Avalon Cakes 2 years ago

      Are you looking to make it stiffer for piping purposes? Like flowers? Or are you trying have a thicker feeling icing? Or are you trying to make it stand up better in the heat?

  16. Lisa Carleton 2 years ago

    Thank you for your reply. I’d like a thicker feeling icing and im assuming then that it would also hold up better in the heat? But main reason is to have a thicker feeling. Thank you

  17. B 1 year ago

    Hello. So this has been my favorite GO TO SMBC since last year ,however most recently I have encountered it tasting like butter or oil once on the cake. Is there any reason this is happening? I’m not sure why it’s a film of grease in my mouth. I’ve had others taste test recently and they’ve said the same thing.

    • Avalon Yarnes 1 year ago

      Hmmm not sure, I would think maybe switching up your buttercream brand? I mean, the recipe hasn’t changed, so it’s gotta be something with the brand of butter you are using. I would try process of elimination with your ingredients… switch out butter brand, if that doesn’t work, try switching out powdered sugar, etc etc 🙂

  18. Tvo 1 year ago

    Will this recipe really work with carton pasteurized egg whites?

    • Avalon Yarnes 1 year ago

      Yep, it’s actually preferred. No need to create a meringue so raw whole egg whites aren’t necessary here.

  19. Shell 11 months ago

    i nearly didnt open this recipe – as i thought it would be your traditionally made buttercream – which i hate using – so glad i did!!!! – this looks super easy to make x

  20. christine 10 months ago

    Just curious, is it safe to have raw egg whites?

    • Avalon Yarnes 10 months ago

      Only when they are pasteurized. As we said, that is why we use the carton egg whites. 🙂

  21. Lori Ott 10 months ago

    Great as an alternative to my usual Italian buttercream. Also very good with a bit of almond extract in addition to vanilla.

  22. Kaina 4 months ago

    Hi, I dont have pasteurized eggs, can I use the same amount in raw eggs with powder sugar and double boil?

    • Avalon Yarnes 3 months ago

      Yep, sure can! Basically you are just pasteurizing them yourself.

  23. Heather 4 months ago

    can I add cream cheese to this? I understand that storage requirements will change.

    • Avalon Yarnes 3 months ago

      Hey Heather! I’m not sure to be honest, I haven’t tried it just yet. But I would think you might need to just make sure the cream cheese is soft and maybe even pre-beat it before adding it in. 🙂

  24. Maria 3 months ago

    Hey, what would the exact process be if raw egg whites are used. Should the egg whites together with the icing sugar be double boiled? And then beat with paddle attachment when it cools down and follow the rest of the steps in the recipe?

    • Avalon Yarnes 2 months ago

      Hi Maria! You’d acutally just double boil the egg whites alone. Allow to cool and then follow the steps. If you do it with the sugar, it’d be more of a true Swiss Meringue buttercream… which is fine, just the texture might come out differently.

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