The Ultimate Swiss Meringue Buttercream (Using Egg White Powder)

If there is one buttercream that strikes fear into the heart of bakers, it’s Swiss Meringue Buttercream. The traditional method involves whisking fresh egg whites and sugar over a simmering pot of water, praying you don’t scramble the eggs, and waiting forever for it to cool down.

What if we told you that you could get that same silky smooth finish without the stove, the waste, or the stress?

By using Cakers Paradise Egg White Powder, you can create a "Mock or Faux" Swiss style buttercream that is more stable, more consistent, and honestly much faster.

Why Egg White Powder is a SMBC Game Changer

• No Heat Required: Since our egg white powder is already pasteurised, you can skip the double boiler.

• Perfect Stability: The high whip protein structure holds up better in warmer weather than fresh egg whites.

The Recipe: Fail Proof Faux SMBC

• Prep time: 15–20 minutes

• Yield: Enough to frost a standard 2 layer 8" cake.

   

Ingredients:

• 30g (approx. 6 tsp) Egg White Powder

• 180ml Room Temperature Water

• 300g Pure Icing Sugar 

• 500g Unsalted Butter (softened, but still slightly cool to the touch)

• 1 tbsp Vanilla Bean Paste or Extract

• Pinch of Salt

Instructions:

1.Rehydrate the Egg White Powder 

In your stand mixer bowl, combine the water and the egg white powder. Always add egg white powder to the water not the other way around, for easier mixing. Whisk gently by hand to break up any large clumps. Let it sit for 5–10 minutes to allow the powder to fully rehydrate.

2. The Initial Whip

Using the whisk attachment, begin whipping the egg white mixture on medium speed. Once it starts to look frothy, slowly stream in your icing sugar.

3. Build Your Meringue

Turn the mixer to medium high and whip until you have stiff, glossy, "marshmallow like" peaks. Because there is no heat involved, this will happen much faster than the traditional method!

4. Add the Butter

Switch to the paddle attachment. With the mixer on medium low, add your softened butter one tablespoon at a time.

• Note: It might look like it’s curdling or "soupy" halfway through don't panic! This is normal. Just keep whipping and it will suddenly come together into a silky smooth cream.

5. Flavour & Finish

Add your vanilla and salt. Turn the mixer to the lowest speed for 2 minutes to knock out any large air bubbles, leaving you with a glass smooth finish.

Pro Tips for the Perfect Batch:

• Butter Temperature: This is the most important part. Your butter should be soft enough to leave a fingerprint, but not so soft that it’s greasy or melting.

• Fixing a "Soup": If the mixture stays runny, your butter was too warm. Put the whole bowl in the fridge for 15 minutes, then rewhip.

• Fixing "Curdles": If it looks like cottage cheese, it’s too cold. Simply take a small bowl of the frosting, microwave it for 10 seconds to melt it, and pour it back into the mixer while it’s running.

Ready to ditch the double boiler?

Switching to egg white powder isn't just about saving money (though at $0.30 per egg white, you definitely are!); it's about making your life in the kitchen easier and more reliable. 

Now that you've mastered the basics, keep an eye on our blog for more pro tips and "sweet" secrets from the Cakers Paradise kitchen.