I love easy buttercream frosting (technically a mock Swiss meringue buttercream) because you don't have to heat any egg whites (thanks to pasteurized eggs), it tastes super creamy and not too sweet and only takes 10 minutes to make! You can pipe with this, use it under fondant and it tastes SO much better than store-bought! I promise anyone can make this!
This buttercream frosting is the recipe I WISH I had when I was making 5 wedding cakes a weekend. Now it's the only buttercream frosting I use and my clients love it. Way better than the super sweet frosting I was used to seeing on cakes.
EASY BUTTERCREAM INGREDIENTS
You might be like, egg whites... in frosting? What? It wasn't until I went to pastry school in 2010 that I first heard about different types of buttercream. Many types of buttercream, like Swiss, Italian, and French have eggs in them. The egg is often whipped into a light and fluffy meringue and then softened butter is whipped in. When you use meringue as your base for buttercream, you don't have to use as much sugar resulting in a light, fluffy, and less sweet buttercream that tastes a lot like ice cream. YUM!
Easy buttercream is similar to Swiss Meringue Buttercream except that you do not have to heat egg whites and sugar, whip to a meringue, let cool, etc. Thanks to pasteurized egg whites, you can skip to the whipping stage and no need to mix to a meringue! The taste and texture of easy buttercream is nearly identical to traditional SMBC. Did I mention this was easy?
WHAT ARE PASTEURIZED EGG WHITES?
Depending on the country you are in, you may or may not have access to pasteurized egg whites. In most places, they are found in a box in the egg section. The word "pasteurized" will be on the box somewhere, usually very small.
Pasteurizing is the process of gentle heating to kill food born illnesses and make a product safe to drink or eat. Many things are pasteurized, such as orange juice, milk, and wine. Pasteurized egg whites are safe for anyone to eat.
If you can't find pasteurized egg whites you can pasteurize them yourself and just use the egg whites or you can use my Swiss Meringue Buttercream recipe instead.
EASY BUTTERCREAM STEP-BY-STEP
Step 1– Place pasteurized egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low, then whip on high for 1-2 minutes to dissolve the powdered sugar. You do NOT need to whip to a meringue.
Pro-tip – In traditional SMBC, fresh egg whites and granulated sugar are cooked together to dissolve the sugar and cook the eggs. We skip this step by using pasteurized egg whites and powdered sugar.
Step 2 – Add in your salt and vanilla extract. You can also substitute any other extract flavoring that you like, I love lemon or orange extract. Using clear vanilla extract will result in a whiter finished buttercream.
Step 3 – Add in your softened butter in chunks and whip with the whisk attachment on high. If you are using pasteurized egg whites from the fridge then you might notice this rim of cold butter forming. This is normal and can easily be fixed.
Simple stop your mixer and remove about ⅓ cup of the buttercream. Melt this in the microwave for about 20 seconds or until it's just barely melted. You don't want it hot!
Pour the mixture back into your whipping buttercream and the warmth from the melted buttercream will cause it all to come together and get creamy. This is honestly easier than taking out the egg whites ahead of time and trying to bring them to room temperature (at least for me).
Step 4 - Now let the buttercream whip until white and fluffy. This will take 8-10 minutes with a KitchenAid, but taste it to see when it's done. When it no longer tastes like butter and is sweet like ice cream, it's done!
Pro-tip – If you want your buttercream super smooth, double the recipe so that the buttercream level is above the whisk attachment. As the buttercream whips, it works out all the bubbles so you get a super smooth buttercream with no bubbles.
Step 5 – (Optional) To make your buttercream extra white, use the end of a toothpick to add in a TINY drop of purple food coloring and about 1 tablespoon of white food coloring. The purple will counteract the yellow in the butter and make it super white. Mix together.
TIPS & FAQ
BUTTER SUBSTITUTES
Using good quality, real butter is best, but you can substitute it with margarine, vegan butter, or vegetable shortening. I can't guarantee the taste will be the same, but you can use whatever is your preference!
WHY IS MY BUTTERCREAM SPLITTING?
The buttercream splits because it's too cold. Take out ⅓ cup of the buttercream and melt it in the microwave until it's just melted and then whip it back in. That little bit of warm butter helps it all come together again.
MY BUTTERCREAM IS TOO SOFT, WHAT CAN I DO?
Buttercream is soft or firm depending on how warm it is. If it's too soft, it could be your butter was too soft when you added it in or the mixer warmed it up. Put the buttercream in the fridge for 20 minutes then whip it again and it should firm back up.
WHY IS MY EASY BUTTERCREAM GRITTY?
Some people have said their buttercream has a grainy consistency, but I have never experienced this before. If you have this issue, try sifting your powdered sugar before adding in the pasteurized egg whites and mixing the egg whites with the powdered sugar on medium for 5 minutes to dissolve the powdered sugar.
IS THIS GOOD TO USE UNDER FONDANT?
YES! I do all the time, just make sure to chill your cakes until the buttercream is firm to the touch before applying fondant. It goes great with my homemade marshmallow fondant too! Check out my video on how to cover a cake in fondant.
HOW STABLE IS THIS FROSTING?
This frosting will not crust, but is stable enough to pipe buttercream flowers and will last at room temperature for 2 days. It is ok at temperatures up to 85ºF but will melt in direct sunlight in about 20 minutes so keep it in the shade! You can replace half the butter with shortening to make it more stable in high temperatures.
Easy buttercream is not as stable as American or Italian buttercream but is more stable than cream cheese frosting or whipped cream.
You can also make a white chocolate buttercream frosting by adding melted white chocolate into the buttercream frosting. This makes a SUPER stable buttercream frosting that is a combination of buttercream and white chocolate ganache.
HOW LONG DOES THIS BUTTERCREAM LAST?
Easy buttercream will last for 2 days at room temperature, 2 weeks in the fridge or 6 months in the freezer. If your buttercream is cold, make sure to whip it up again before using it. Bring your buttercream to room temperature and begin whipping it. Then remove ⅓ cup of the buttercream and microwave it until it's just barely melted, then pour it back in while whipping to make it smooth again.
If you're going to frost your cake tomorrow, just leave the buttercream on the countertop. You don't have to refrigerate it within 2 days because the butter and sugar act as its own preservation.
If your buttercream frosting has been sitting at room temperature for more than a day, mix it with the paddle attachment before using it to make it smooth again. Buttercream tends to get spongy after 24 hours and loses its creamy texture.
HOW TO COLOR EASY BUTTERCREAM
You can add a few drops of gel food coloring to this buttercream to color it. It holds color well and gets darker overnight. Just be sure to not add too much food coloring or you'll be able to taste it.
If you want to make darker colors, check out my neon buttercream blog post for more information.
ARE PASTEURIZED EGG WHITES SAFE TO EAT?
Yes! Pasteurized egg whites are heat-treated (like milk) so they are safe to eat. They usually come in a box carton in the egg aisle. If you don't have pasteurized egg whites then you can use my SMBC recipe instead. Note: undercooked egg whites are not recommended for pregnant women just to be on the safe side.
CAN I ADD MORE/LESS SUGAR?
This recipe is not very sweet, especially if you're used to American buttercream. You can add more powdered sugar if you want it to be sweeter, but you cannot reduce the sugar or the buttercream will be too soft.
HOW MUCH FROSTING DO I NEED?
This easy buttercream frosting recipe makes about 6 cups which is enough to frost and fill a three-layer, 8" round cake. You can use the frosting and cake batter calculator below to adjust the amount of frosting you will need depending on the size cake you want to make.
RELATED RECIPES:
How to make buttercream flowers
Ermine frosting (similar taste to easy buttercream but no eggs)
Cake Batter and Frosting Calculator
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Ingredients
- 24 oz unsalted butter room temperature. You can use salted butter but it will affect the taste and you need to leave out additional salt
- 24 oz powdered sugar sifted if not from a bag
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 6 oz pasteurized egg whites room temperature
- 1 TINY drop purple food coloring (optional) for whiter frosting
Instructions
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 1 minute to dissolve the powdered sugar
- Add in your salt and vanilla extract
- Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
- If your buttercream looks curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10-15 seconds until JUST barely melted. Pour it back into the whipping buttercream to bring it all together.
- (Optional) Add your drop of purple food coloring. Whip on high with the whisk attachment for 8-10 minutes until it's very white, light and shiny. Taste the buttercream, if it tastes like sweet ice cream then it's ready!
- Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
Stassia says
Hi Liz....
Im quarantined and have decided to try some of your recipes.For the easy buttercream do I weight the ingredients on a scale or use measuring utensils ?
The Sugar Geek Show says
I weigh everything. Makes it super easy.
Mary says
Liz,
I love this recipe! It's all I use! I want to start playing with flavors and was wondering the best way to make a keylime flavored buttercream? I would just add key lime juice, but I know that would change the consistency... Can I do this while removing something else or?
Thanks so much!!
The Sugar Geek Show says
You could make a thick keylime curd following the lemon curd recipe and add some into the buttercream
Mary says
I am making cupcake bouquets and I LOVE this buttercream recipe. However, I need something that will crust up so I can wrap my bouquets and not have the frosting everywhere! Is there any way I can still use this recipe, or do I need to use your American Buttercream recipe? I know you can add more sugar to help aid in crusting, but will that totally change the taste?
Thanks Liz, I've learned SO much from you!!!
The Sugar Geek Show says
I would use the crusting American buttercream recipe if you need it to crust 🙂
Jacquelyn says
Hi Liz,
Thank you for sharing this recipe! How long will I need to mix this recipe when using a hand mixer? And can you make this recipe in a food processor or a vitamix?
Thank you in advance
The Sugar Geek Show says
Mixing times will vary depending on the mixer you use. I go by visuals and by taste. When the buttercream is light, white and doesn't taste like butter, it's done 🙂
Hilary Melear says
Hi Liz,
I’ve used this recipe a couple of times and it is hands down my new favorite!! I’m making a cake for a friend with a dairy allergy. Have you ever tried or heard of anyone trying this recipe with a vegan butter? Just curious what the results weren’t if there is a more tested non-dairy recipe out there I should use?
The Sugar Geek Show says
Yep! You can use earth balance butter but I don't know of a substitute for the egg whites
Chinyere says
Hi Liz, I want to make this butter cream since I made use of your Swiss meringue butter cream recipe last 2wks for my kids birthday. But my problem about getting the pasteurized egg white where I live. We only have access to fresh eggs so how can I get the egg whites pasteurized after seperating them. I find this recipe helpful since I live in a very hot country. Hoping to hear from you soon.
The Sugar Geek Show says
I have read that you can carefully heat eggs in water that never goes above 150ºF but I haven't tested it yet. You can google how to pasteurize egg whites for more directions.
Marisa says
Hi, I live in London and never seen pasteurized egg whites. Any suggestions? Replacements?
The Sugar Geek Show says
I would follow the instructions for swiss meringue buttercream instead 🙂
Sushmita says
It is considered safe to eat raw eggs in Uk because almost all eggs in supermarkets(Tesco, Sainsbury’s, ASDA, Lidl) are produced under “the British Lion Code of Practice”.
The British Lion Marked Eggs signifies a common welfare standard and shows all the hens are 100% British and have been vaccinated against Salmonella Enteritidis and Salmonella Typhimurium followed by many more food safety regulations.
This is why in the Uk even infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked hen eggs. Also another reason why it is very unlikely to see labelled pasteurised in Uk eggs.
Side note: locally farmed eggs without the Red Lion labels are not guaranteed to be safe unless you really trust that farmer.
So the thumb rule in the UK is to look for the Red Lion label on the eggs if you are worried about eating safe raw eggs.
Hope this helps. x
Tracey West says
Hi Marisa, you can buy pastuerised egg whites in any supermarket in the UK. Two chicks or Happy Egg Co - the are in a carton and in our Tesco are with pre-made pastry, lard etc in the chilled section x
Ana says
I tried this buttercream and it was amazing, I was wondering if I were to add 4 oz of cream cheese or shortening in place of 4 oz butter would that change the consistency or the overall outcome?
The Sugar Geek Show says
You can sub butter for shortening but I haven't tried it with cream cheese
Denyel says
Hi Liz!!! First off i want to say THANK YOU for all of your amazing recipes and tutorials, your page is my absolute GO TO for all my baking recipes and tips. I have been looking for a frosting recipe that is not as sweet as A.B. and also has a more whipped consistency. Whipped cream frostings just taste like plain whipped cream to me. I am hoping that this is going to be my new favorite frosting recipe to use on cakes for my friends and family who call on me to make them the whipped cream frosting "that is like the grocery store" ughhhh.
Cant wait to try this tonight!
Kay says
Hye Liz, can i know what is the 'room temperature' there coz mine here is 30 Celsius Deg, so i could use the butter at the right temperature. Or else it will be too mushy at my room temperature. Secondly, if i want to add in any thick puree for natural flavour, should i add more icing sugar to balance out the consistency? I have a very humid kitchen and struggle with butter and chocs 😔
Elizabeth Marek says
Room temperature is when the butter is soft enough to impress your finger into it and leave an indent but the butter still holds it's shape
Amy says
Trying this recipe out for the first time! Can I use pasteurized egg whites from a carton? In the past, I've tried using those to make meringue cookies and they didn't whip up well. Thanks for sharing your recipes!
Elizabeth Marek says
This isn't a meringue recipe and I actually say to use pasteurized egg whites. Fresh egg whites would not be safe to use for this frosting.
Cristina says
I would like to make this recipe but its my understanding that no oil can be in the bowl or grease or the eggs will break. I have a Bosch bowl mixer with a plastic bowl. Its more for mixing dough. I don't have a Kitchen Aid. Could I still makes this frosting or do I need metal bowl?
Elizabeth Marek says
That only applies to making a meringue. This recipe does not make a meringue. Just add everything into the bowl and mix! 🙂 Easy. I also use a bosch and I use it for everything. Just use the whisk attachments.
Anne-Patricia says
I love that your recipe renders a lot. I couldn't find any pasteurized egg whites at my supermarket, but saw several powdered versions on Amazon. Have you used the powdered version and what was the outcome?
Also, I'd like to make a 3-4 layer 9 inch cake and decorate with sprinkles at the bottom and cake toppers and flowers on top; would half of the recipe be enough? I will be using a hand mixer, and my mixing bowl is not that big.
Elizabeth Marek says
I haven't tried this recipe with powdered egg whites, let me know if it works out for you! You will definitely need a full batch for a 9" cake
Teresa says
Liz,
What are your thoughts on the use within 7 days of opening on the pasteurized egg whites, do you follow that rule? Also I made a batch of the easy chocolate buttercream and it was delicious but a little soupy and hard to work with, I feel like my kitchen aid heated it up from mixing it so long, should I cut down on how long I whip after I’ve added the butter? Thanks!
Elizabeth Marek says
I've not heard of that. I use as much as I need and refrigerate or freeze the rest. If your buttercream is too soft from heat then just pop it into the fridge for 20 minutes and it will firm it up
Teresa says
Oh also, should the egg whites be at room temperature or straight out of the fridge? I used at room temp. Thanks for your videos, I’ve learned so much from you
Elizabeth Marek says
I use mine straight from the fridge
Dinika Johnson says
Hi! Can you add cream cheese to this recipe to make an easy cream cheese buttercream ?
Elizabeth Marek says
I haven't tried that 🙂 let me know if you do and it turns out!
ss says
Hi there!
If I wanted to make this an Oreo buttercream, do you have an idea as to how many Oreo's I'd have to add?
Elizabeth Marek says
Yep! Just grind up oreos super fine and then add them in. I dont know how much
Joan M Taylor says
So, why didn't I see this recipe when I was doing 5 Wedding cakes a weekend too? Lol. 😆 FABULOUS RECIPE! I found you on a cake site, but we have a bunch in common small world!
Jenn says
This recipe sounds great!!!! I only have a hand mixer currently. Do you think that will work?
Elizabeth Marek says
Yes you can use a hand-mixer
Mon says
Hi... I've just made this and it's tastes delicious!! However it's rather yellow and I don't have purple food coloring. Is there any other way too make it more white?
Elizabeth Marek says
Sorry, butter is yellow so adding the purple is the only way to counteract that.
Katie C says
The only buttercream recipe I use now!! Soooo silky, just like smbc but easier! It doesn’t crust so for flowers/decoration I often use a mixture of this & abc or just abc.
Lisa says
Thanks for the recipe. I’m excited to try it! Maybe I missed it, but when do you add the purple food colouring? And would any kind of purple shade work as I have several “purple” colours but none of them are actually named purple...
Elizabeth Marek says
You can add it at any time but I add mine at the end during the whipping stage. A tiny dot. I use violet usually
Martha Sims says
I tried to make this recipe but it turned out to be a disaster. I followed complete directions, but it was a soupy buttery mess. What could I've done wrong. I might try again.
Elizabeth Marek says
Sorry it didn't work out for you. Sounds like your measurements were off somewhere and not whipped long enough.