It’s a mock Swiss meringue buttercream that skips the traditional “cook the egg whites” step and uses pasteurized liquid egg whites from a carton instead. So, no heat, no stress, no risk of scrambled eggs in your frosting. And the result? Smooth, pipeable, not-too-sweet, and honestly just really satisfying to make.

Hear me when I say: This is the EASIEST fancy thing you’ve ever made — it takes maybe five minutes and uses just three ingredients. It’s...