Recipe - Easy (Mock) Swiss Meringue Buttercream

I am a buttercream snob. The first step is admitting it, right? I don't like the flavorless, greasy, sugary  buttercream icing that is commonly used by bakeries and supermarkets. I do love the mild sweet, melt-in-your-mouth, buttery Swiss meringue buttercream. The problem lies with the time required to make said buttercream.

For those of you who may not be familiar with a traditional Swiss meringue buttercream (SMBC), the method usually involves heating egg whites and granulated sugar over a double boiler until the sugar is dissolved, whipping that mixture into a fluffy meringue, then adding loads of butter and your flavoring (eg. vanilla extract).

It's a loooong process, sometimes upwards of 20 minutes for one batch of icing. Sometimes you just don't have that much time to devote, or if you're not quite up to trying a SMBC just yet, give this handy recipe a try!

Easy Mock SMBC:

Ingredients-

2 cups (4 sticks) unsalted butter, softened
1 small jar (7 oz) marshmallow creme
5 ounces (just over 1/2 cup) corn syrup
1 cup ( or to taste, up to 3 cups) confectioners sugar
 2 tablespoons pure vanilla extract

Method-

1. In a mixing bowl, beat the butter on low for a few seconds to coat the bowl and beater (this keeps your marshmallow from becoming a sticky mess).
2. Add the marshmallow creme, corn syrup, sugar, vanilla and beat on high until light and fluffy.


Use immediately or store, tightly sealed, in the fridge for 2 weeks or freezer for 2 months.

Happy Baking!!