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Looking for an easy and delicious way to finish off your cakes, but don’t want to use overly sweet American-style buttercream? Courtesy of Chelsweets, I like to think of this recipe as the love-child between traditional Swiss Meringue & American-style Buttercream!
Easy, delicious and best of all…not TOO sweet!
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Easy Modified (Not Too Sweet) Swiss Meringue Buttercream
An easy alternative to traditional Swiss Meringue Buttercream that’s delicious, pipes beautifully, and is not too sweet! Great for wedding cakes, underneath fondant or on cupcakes.
- Stand Mixer
- ½ cup pasteurized egg whites from a carton (room temperature)
- 3 ½ cups powdered sugar (or a 1 lb. box)
- 1 ½ cups unsalted butter (room temperature)
- 1 tbsp Vanilla Extract (or vanilla bean paste)
- ½ tsp fine salt
- In the bowl of a stand mixer, combine egg whites and powdered sugar. Using the whisk attachment, mix on low speed until smooth.
- Once all the powdered sugar is incorporated, mix on high with the whisk attachment for 5 – 10 minutes, until the meringue has stiff peaks.
- Swap out the whisk attachment for the paddle attachment before adding the butter.
- Mix the butter in (one stick at a time) on low speed, waiting until the butter is completely incorporated before adding the next stick.
- Once all the butter is added, turn the mixer speed to medium-high for 5 – 10 minutes until the frosting looks fluffy. If the frosting breaks or looks soupy, just keep mixing until it comes together!
- Add the vanilla (I like Simply Organic Pure Vanilla) and the salt and mix on low speed until combined.
- Stir for a few additional minutes with a rubber spatula to smooth out any air bubbles and use immediately.
- The recipe can be doubled, but make sure that you have at least a 6 quart mixer or larger.
- I find that even room-temperature butter can be tricky — you may need to soften it slightly more than room temperature in your microwave, but do not melt it!
- Can be made ahead of time or save leftover frosting. Store in an airtight container in the fridge for up to 2 weeks. You can also freeze it for up to 1 month (thaw overnight in the fridge before using).
- Sometimes I need to gently soften the buttercream in the microwave on medium power in 8-10 second intervals and re-mix with a hand mixer to restore the full consistency.
- Frosted cupcakes can sit out at room temperature for up to 2 days or be stored in the fridge in an airtight container for up to 5 days.
- A frosted cake keeps in the fridge for up to one week, or in the freezer for one month. If freezing a cake, transfer to the fridge overnight to thaw and bring to room temperature for about 30 minutes before serving.
Nicole Bendig-Lamb, Owner/Lead Instructor