Faux Swiss Meringue Buttercream Frosting
Silky smooth, rich, and delicious no-egg faux Swiss meringue buttercream frosting that is simple to make. No heavy cream, no egg whites, no fuss, no cooking, no meringue making this the ultimate in luxury frosting with no fuss.
Servings: 4 cups
Ingredients
- 1 1/2 cups salted butter 3 sticks room temperature *pinch of salt if using unsalted butter
- 1 1/2 cups powdered sugar +up to 1/2 cup as needed
- 1/3 cup French vanilla creamer room temperature, and flavor of choice
- 2 teaspoons vanilla extract
Instructions
- Make sure the butter and creamer are at room temperature (warm the creamer slightly if still cold so it mixes smoothly if needed)
- In the bowl of a mixer beat butter until smooth and light in color for 2-3 minutes.
- In a separate small bowl whisk powdered sugar so there are no lumps, then add the creamer and extract(s), mix until it's syrup consistency (add an additional tablespoon or two of creamer or powdered sugar if needed)
- Pour into the butter in a mixer bowl and beat on high until combined.
- Add food coloring, and if you want bright white add a tiny dot of purple to make the color less yellow (the butter makes it a bit yellow)
- Then turn the mixer on low speed for 5-10 minutes, pause and scrape down sides after 1 minute, then continue mixing on low. This will allow the frosting to be fluffy and creamy without whipping air into it creating bubbles. It also smooths out any bubbles making it silky smooth and creamy.