17 April 2012

Swiss Meringue Buttercream...wha?!?!?

I loathe canned frosting.


It tastes like shortening, and makes me want to lose my lunch.

Typically, my go to buttercream recipe is from Sweetopolita.

{Read all about it here...tips, recipe, etc.}

I cannot say enough good things about this recipe. 

It is THE BEST buttercream...EVER!

It goes on so smooth that I have often been asked if it's fondant. 

Best part it tastes so, so, so, so, so good.


{did you know a 'but' was coming?}

it isn't the quickest frosting to whip up, and there are several steps including egg whites on the stove top.  The recipe also yields a TON, and I often times forget I have some in the freezer. 

So, today I made donuts {we're crazy obsessed now, thanks to THIS}, and wanted to slather them in Swiss Meringue Buttercream, but didn't have the energy to make it. 

On a wing and a prayer, I decided to make the Almost-Homemade Vanilla Buttercream by Karen Tack featured in this month's issue of Better Homes & Gardens. 


It is a pretty strong contender for the real thing considering it's sort of a cheat, using marshmallow creme instead of egg whites and sugar. 

It's quick, it's easy, it's good. 

I mean, why wouldn't it be?  It has 3 sticks of butter in it.

Almost-Homemade Vanilla Buttercream
{via Better Homes & Gardens}

1 1/2 cups {3 sticks} unsalted butter
1 16 oz. jar marshmallow creme*
1/2 cup powdered sugar
1 tsp. vanilla

In large mixing bowl beat butter with mixer on medium until light and fluffy.  Add marshmallow creme and beat until smooth, scraping sides.  Add powdered sugar and vanilla; beat until light and fluffy (if too stiff, soften in microwave no more than 10 seconds; beat until smooth).  Use to frost cake.  Or store, refrigerated, up to three days or freeze up to a month.  Bring to room temperature before frosting cake. 
Makes 3 cups.
*If only 13 oz. jars are available in your area, add 3 oz. (3/4 cup) additional marshmallow creme. 
For a sweet & salty contrast, add 1/4 tsp. of salt.
You, my friends, are very, very welcome.


  1. mmmm. yum.
    i tried making swiss meringue butter cream.
    twice in the same night.
    total flop.
    turned out runny and sad.
    tasted good.
    looked sad.

    i may need to 1. try your fav recipe, and 2. try your replacement recipe. :)

  2. I'm glad to hear from someone who has tried the Better Homes & Garden version. I cut it out to give it a try.


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