Ultimate Mock Swiss Meringue Buttercream (+ Video)

SKIP TO VIDEO.

One thing I ALWAYS hear from my custom cake clients is how much they adore the buttercream. They assume it’s a labor of love… but it’s actually SO easy!

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.

🩷 What I Like About It:

• You don’t have to cook anything

• It’s softer and less sweet than American buttercream

• It spreads and pipes beautifully

• It actually tastes like something you’d want on cake (not just sugar and butter)

🧈 Ingredients

• 1/2 cup pasteurized liquid egg whites (the kind in a carton — this ensures it’s safe to eat)

• 1 (2lb) bag powdered sugar

• 8 sticks (2 lb) salted butter, very softened

• 1 tablespoon vanilla bean paste or flavoring

• Optional: A tiny bit of violet coloring to whiten

🥣 How to Make It:

1. Start with the egg whites and powdered sugar

   Add both to your stand mixer with the paddle attachment and beat on medium-high until you have a paste.

2. Add the butter

   Add your super soft butter and continue let it mix in medium for 10-15 minutes. This gets rid of air bubbles and chunks.

3. Flavor it

   Add the vanilla and a pinch of salt. Keep mixing until it’s smooth.

📝 A Few Notes:

• If it’s too soft, chill it for a bit and then whip it again.

• If it’s too firm (like if your butter was too cold), just let it sit at room temp for a few minutes and re-whip.

• It stores really well in the fridge or freezer — just bring it back to room temp and mix again before using.

🧁Use It For:

• Cakes (especially layer cakes)

• Cupcakes with cute swirls

• Cookies or cookie sandwiches

• Basically anything that needs frosting

You can see how I make it in this video:

It’s so easy but tastes elevated like it should be expensive and on a wedding cake. I use it on everything!!

Happy Baking,

Hayley