MOCK SWISS MERINGUE BUTTERCREAM

This is the only buttercream recipe you will ever need. It is so light and fluffy and not overly sweet like an American Buttercream. Instead of having to cook egg whites like in a regular Swiss buttercream, all you need is pasteurized egg whites, powdered sugar, and butter. You will never go back. I promise.

INGREDIENTS

1 cup PASTEURIZED egg whites

2 lbs powdered sugar

4 lbs unsalted butter

pinch of salt

splash of vanilla or 1 vanilla bean

INGREDIENTS

1. add egg whites and powdered sugar together in a stand mixer with a paddle attachment

2. mix on low until incorporated

3. on LOW speed, slowly add pieces of room temp or softened butter to the egg white sugar mixture until it's all gone

4. I WILL LOOK CURDLED it's okay! trust the process - in about 5-10 minutes it will look so smooth and fluffy

5. add your salt and vanilla or any other flavoring