Faux Swiss Meringue Buttercream Frosting

This faux Swiss Meringue Buttercream contains no eggs and is silky smooth with a great rich taste that is simple to make. It’s light and fluffy and tastes delicious with no grit like traditional American buttercream, which tends to have an ultra-sweet flavor.

This silky smooth, rich, and delicious no-egg faux Swiss meringue buttercream frosting is simple to make with no heavy cream, no egg whites, no fuss, no cooking, no meringue, making this the ultimate in luxury frosting with no fuss.

It took me years to really like frosting… weird I know, most people think frosting is the best part. I never liked store-bought cake… especially the frosting. 

I recall years ago I needed to order a large cake and wanted whipped cream frosting and the person taking my order said it’s really not as popular as buttercream and asked if I was sure I really wanted it. So as usual I don’t like what “other people” like. No surprise there! 

I have a real sweet tooth… but frosting was never my favorite. But I really like how it looks on cakes, cookies, and cupcakes.

I make many types of frosting American Buttercream  (traditional sugar frosting that crusts) I make Swiss Meringue Frosting with great flavor slightly time-consuming. Italian Buttercream Frosting which I fell in love with the first time I tasted it. It tastes amazing but uses a meringue method as well and can be temperamental since you have to whip meringue and heat the syrup to a specific temperature, then mix everything together.

This new easy Swiss meringue buttercream recipe has become my new favorite frosting as it tastes far less time, it is not fussy or temperamental, I think it’s great for beginners and tastes like a fancier high-end frosting, so making this recipe will have everyone thinking you’re far more experienced in frosting recipes.

This frosting is bound to become your new favorite, you won’t believe that it’s not as fussy as traditional Swiss Meringue Frosting but I click here for traditional Swiss Meringue Frosting.

Why is this considered Fake Swiss Meringue Frosting?

Simply put, there is nothing actually fake about it, it does not contain eggs as traditional buttercream it’s a shortcut buttercream frosting recipe that tastes like you slaved over it!

There are a few things to keep in mind when making this recipe.

The butter and creamer need to be at room temperature. Cold butter and creamer won’t mix well, if you want the frosting recipe to be successful they need to be at room temperature.

If your kitchen is really cool in temperature and the butter and creamer don’t seem to have warmed enough, place them in the microwave for 15-second intervals on the defrost setting. Do not heat at regular temperature, you’re not looking for hot you just want… not cold.  

How will I know if the butter is whipped properly?

Place the butter in the mixing bowl of a stand mixer or hand mixer (I prefer a stand mixer as this frosting will be mixing for many minutes. First whip the butter starting on medium, then on high until it’s pale in color and fluffy. It should look really light in color and texture before you add in the powdered sugar mixture.

This recipe uses a slurry mixture, think of this as the thickness of thick syrup or sauce. Mixing the powdered sugar and coffee creamer allows the powdered sugar to rehydrate. This is what is so special about this frosting it won’t taste dry and gritty. It’ll remain a nice texture and won’t crust hard like American buttercream. 

What makes this a no-fuss recipe?

It doesn’t contain eggs, no double boiler, no candy thermometer, it’ll give the same effect as Swiss meringue or Italian Meringue Buttercream without the time and patience as meringue frosting takes. This mock Swiss Meringue Frosting recipe is ready in a lot less time. This frosting hack will have you making frosting like a high-end bakery without the time-consuming fussy process of regular Swiss or Italian Meringue frosting.

How can I make the frosting Whiter?

The easiest way is to use a tiny drop of purple food coloring, a super small amount will counterbalance the yellow color of the butter making the frosting look whiter.

This easy Swiss meringue buttercream will go on so many cake recipes give it a try on your next baking adventure.

Print Recipe

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.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Dessert, Frosting

Cuisine: American

Servings: 4 cups

Author: Diane Schmidt - createdbydiane.com

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.