Updated version of this easy buttercream recipe is on Sugar Geek Show.
Sometimes when I find a recipe that I like and tastes good, I will get so attached, I won’t even try anything else. Even if it’s a complicated recipe, I’m so loyal I will continue on no matter what. This was the case with my buttercream recipe. It was a traditional SMBC recipe (swiss meringue buttercream) that I learned to make in pastry school. The taste is divine but when making a lot of wedding cakes, it was very time-consuming to create multiple batches. You would have to dissolve the sugar in the egg whites, whip them up, let the meringue cool, then add the butter. Multiply that by about 10 batches a week and that’s a lot of time! I made my buttercream this way for 7 years! Until now.
I recently tried out a buttercream recipe by Lauren Kitchens using pasteurized egg whites. I liked the ease of the recipe but found the taste to be a bit too buttery for my own liking. I experimented a bit and the result is an easy, tasty, fluffy buttercream that is very versatile and takes a mere 10 minutes to make. No dissolving, no cooling. Just put all the ingredients and a bowl and go!
This recipe is great for piping too. Easily colors with food color gel. I like to use a piping bag and coupler with my tips so that I can easily change patterns. If you want the recipe to be a bit more heat resistant, you can add in a cup of hi-ratio vegetable shortening and that will stiffen the recipe up. This buttercream is perfect for using under fondant as well. I always do a nice clean coat of buttercream, chill in the fridge until the buttercream is firm and then cover with fondant.
Store this buttercream in the fridge when you’re not using it. Make sure you take it out a few hours before you need it to give it time to come to room temp. Re-whip before each use to restore that delicious fluffy texture Experiment with flavor oils for different tastes!