This is like a cross between the Swiss Meringue buttercream and the American buttercream. You may use poured fondant instead of the powdered sugar and egg white combination below. The buttercream is fluffy, does not crust but smooths perfectly. It’s a variation of Mike’s Buttercream. I have been using this recipe in place of my regular Swiss Meringue buttercream since in Florida the Cottage Law does not allow a meringue buttercream. It stands up well in the humidity (adding the Sweetex) and I can get it really smooth quickly. Just stick the buttercream covered cake in the freezer for 10 minutes, the use a knife to shape your edges to make them sharp.


Amount Ingredient
2 lbs Powdered Sugar
3/4 cup Pasturized Egg Whites
24 oz Unslted Butter (room temperature)
8 oz Hi-ratio Shortening
2 tablespoon Vanilla Extract (or any flavor you desire)




In a mixer fitted with flat beater combine powdered sugar, egg whites and flavoring. Slowly beat to combine then increase speed to MED-HIGH (I use 6 or 8 on my KA mixer) beating for 10 minutes till double in volume. Cut speed to low and slowly add butter and shortening. When all is added increase speed to MED-HIGH and beat for 10 minutes till double in volume and is light and fluffy. You may add half cup more powdered sugar for a firmer buttercream.


dwatkins531 Says... 21 Mar 2012 , 2:25pm

How many cups of frosting does this make?

eliza3 Says... 21 Mar 2012 , 7:46pm

How does it do on hot and humit weather? I live in Texas and the weather can be a problem.

rearly Says... 22 Mar 2012 , 5:21am

Can you but fondant on top of it?

sweetie112 Says... 22 Mar 2012 , 10:52am

Can you substitute meringue powder for the egg whites? If so, what is the quantity of meringue powder?

AZCouture Says... 22 Mar 2012 , 12:46pm

Whose recipe is this?

snarkybaker Says... 22 Mar 2012 , 3:56pm

Isn't calling something with no butter buttercream kinda dishonest??

all4cake Says... 22 Mar 2012 , 4:24pm

It has butter in it...3 cups of it along with 1 cup of shortening. I'm interested, it has more than two times the fat to sugar ratio as I've been using for basic buttercream.

icer101 Says... 22 Mar 2012 , 8:49pm

I have used Mike's recipe several times and i liked it, This is similiar and i will try your version. Thanks for posting. I love making smbc, imbc, etc. but i like to try others at times.

vgcea Says... 23 Mar 2012 , 12:00am

Interesting recipe. I'm on the look out for something to use in the summer (as SMBC would probably be a hassle in the Texas heat). Is it shelf-stable or does it need to be refrigerated? And what is the shelf life? Thanks!

vgcea Says... 23 Mar 2012 , 12:09am

HOLD up, am I reading the recipe right? At what point do the egg whites get cooked?

BakingJeannie Says... 23 Mar 2012 , 10:29am

I am very sorry for not getting back earlier I did not realize the recipe was posted. I will to answer all the questions:

1)This is similar to Mike's buttercrem but I have adjusted it a bit for my climate (South Florida) by increasing the powedered sugar, a little more egg whites (pasturized egg whites in the box is what I use and what the recipe calls for and it's safe to use) and adding the hi-ratio shortenin. It gets really humid here in South Florida and I have never had a problem. 2) It works well under fondant. I mix a little of the buttercream with shavings from the top of my cake to make a spackle paste which I apply to cake then a light layer of buttercream before I cover with fondant. Most cakes are light and the spackle paste makes a sturdy foundation to cover cake before fondant. (this is after having a number of cakes, well buckle) 3).I have left it out for two days on my counter top (but my home is always 75-79 degrees F because I bake) and have had no problem. When refrigerated bring to room temperature it does not need much re-whipping. 4) I never tried using meringue powder so I do not have a definate answer for that. 5) I get about 7 - 8 cups of frosting when whipped real good. 6) I use pasturized egg whites in the box, therefore no cooking of eggs.

Do hope I covered all you questions.


littlejewel Says... 23 Mar 2012 , 11:18am

this sounds like it will work great. Thanks for sharing

kimelia Says... 23 Mar 2012 , 12:25pm

You can make frostings (like meringue) with egg whites and you don't have to cook them, I am not 100% sure why but I think it has something to do with the sugar. But you can eat frostings made with uncooked egg whites and it will not hurt you. And this recipe sounds great, I have been looking for new recipes to try, also your method of making the paste sounds interesting as well, I may have to try that! Thanks!

icer101 Says... 23 Mar 2012 , 12:33pm

If this is mike mccarey's buttercream recipe, I e-mailed and asked if it was pasteurized liquid egg whites and they told me it was. So i use liquid pasteurized egg whites , which is safe. I really like his recipe. Is this MIke Mccarey"s recipe that you have tweeked?

fearlessbaker Says... 23 Mar 2012 , 9:38pm

I think your recipe sounds great. I am sorry that there was someone who just couldn't restrain herself and make the remark about it not being real. There are many misnomers in the Engkish language like calling a tomato a veggie or a lady a lady when we know neither one is true.

BakingJeannie Says... 24 Mar 2012 , 11:46am

@icer101: Yes it is a recipe called "Mike's Buttercream." I use liquid pasteurized egg whites, even when I make SMBC.

BakingJeannie Says... 24 Mar 2012 , 11:50am

You are welcome one and all for your comments.

FACSlady Says... 24 Mar 2012 , 5:07pm

Looks like a great recipe, but you must use pasturized egg whites as Jackie indicates. it's true that sugar acts as a preservative, but the other potential problem with fresh eggs is salmonella bacteria, which is unaffected by sugar. If even one egg has it, you're going to get sick.

lihainalady Says... 26 Mar 2012 , 12:06pm

Does this crust well???

BakingJeannie Says... 27 Mar 2012 , 8:17pm

@lihainalady: No it does not crust, but quickly firms up in the fridge or freezer. However it can be easily made smooth without a lot of effort. and you can get nice sharp edges.

FleurDeCake Says... 28 Mar 2012 , 12:27am

can you buy "pastuerized eggs" at any grocer

samantha72 Says... 28 Mar 2012 , 7:03am

In youre introduction you mentionned that the powdered sugar and eggwhites can be replaced by poured fondant ?? How much poured fondant do I need then and will the volume off the poured fondant also double when I mix it ?? Never used poured fondant before, but it's standing on my shelffs so maybe I can try to use it with this recipe.

cakelady1958 Says... 29 Mar 2012 , 8:02am

Sounds like a great recipe and thanks for sharing. What's the best way to make a chocolate version of this recipe?

DanaLinn Says... 29 Mar 2012 , 11:27am

Can you add cream cheese to this recipe to make cream cheese buttercream? My family loves this for cupcakes.

Cassie2500 Says... 2 Apr 2012 , 7:39pm

Have you ever tried painting on it or coloring it? I will definately try this for my daughter's birthday cake-she wants a zebra cake with rainbow colors-not sure how I'm going to do that yet.

lyndim Says... 3 Apr 2012 , 1:44pm

Just finished making this recipe, love,love it! I did tweak it just a tad. I used equal amounts of butter and hi-ratio shortening and used princess emulsion in place of vanilla or other extract. It was easy and so fluffy! Thanks for sharing!

The_Sugar_Fairy Says... 8 Apr 2012 , 4:48pm

I tried this buttercream today.... I LOVE it! Thank you so much for sharing! I find Swiss Meringue buttercream not sweet enough and American buttercream too sweet, so this recipe is perfect! And it is so much easier to ice a cake with this buttercream because it's non-crusting. My usual buttercream is crusting and it drives me crazy! I gave this recipe a 10/10!

Bridgette1129 Says... 8 Apr 2012 , 10:05pm

If I don't want to use shortening, can I replace it with butter or do I take it out and not replace it? You said you added the shortening to the original recipe. Thanks!

BakingJeannie Says... 10 Apr 2012 , 9:05am

I was away for a while so here are answers to your questions:

@Bridgette1129 : The original recipe used all butter and you may swap out shortening for butter in the same portion. It will taste even more delicious.

@? : I have colored it and it is a breeze. Most times I use candy/chocolate type colours.

@cakelady1958 : I have never used it for a chocolate buttercream, but adding melted dark chocolate would be the best option.

@DanaLinn : I have never used it with cream cheese. I have a creamcheese buttercream which I use that's delicious and stays nice and firm when refrigerated and later when taken to room temperature. I will share it later.

@samantha72 : I started using poured fontant before I came across this recipe, I started with 10-oz with the same amount of egg white and later adjust the amount to the volume I wanted. With the poured fondant, the texture is not as smooth as the BC with powedered sugar, Maybe I need to increase the eggwhites. You may play around with it as this is a good way to use poured fondant.

@FleurDeCake : I buy my egg whites at Sams, BJ, Costco, Publix, of GFS.

Inbox me if you have any questions because it's the quickest way to reach me.



BakingJeannie Says... 10 Apr 2012 , 4:32pm

Thanks for all the great feedback and I'm happey you found it usefull.


sherrycakes Says... 11 Apr 2012 , 2:14pm

Hi Baking Jeannie,

I have been reading all the comments and I still need to know a brand name or something more specific so I will know what to look for to buy pasteurized egg whites. Is that like those liquid eggs in the milk cartons you just find in the grocery store? I don't think the Sam's here has that and none of those other stores mentioned are anywhere close to northeast Louisiana.

nipe Says... 12 Apr 2012 , 2:07am

I live in Spain and this is similar to what we call Swiss Meringue Buttercream (SMB). I always use liquid pasteurized egg whites and never had a problem. The only difference I find is that we use 3 ounces of egg whites, 6 ounces of powered sugar and 9 ounces of unsalted butter. You can change quantities but keeping proportions.

BakingJeannie Says... 13 Apr 2012 , 4:24pm


Yes, it's the liquid egg whites in the carton you find in the supermarket. The brand I use most often is "All Whites" in a green and white box. Jeannie

BakingJeannie Says... 13 Apr 2012 , 4:30pm

@Nipe: I love Swiss Meringue Buttercream, so this is a good substitute. I will try the portions you mentioned. Thanks for sharing too.

Cheers, Jeannie

TheSweetTreat Says... 13 Apr 2012 , 9:20pm

Just made this tonight and it's great. Reminds me of SMBC exactly. It was a lot easier to make. No worrying about meringue cooling off before adding butter, etc. To me it tasted just like SMBC.

Nevie Says... 15 Apr 2012 , 5:46pm

Love this recipe! It was really hassle free and came out so airy with the perfect amount of sweetness.

stephilde Says... 18 Apr 2012 , 6:59pm

I love this recipe its delicious. But I am curious, you mentioned using this in place of swiss metingue buttercream due to FLs cottage food law. How is this better than the meringue since its still made with egg whites?

junebuggey Says... 19 Apr 2012 , 10:51am

Sorry, I don't mean to be ignorant, but Mike who and how does his recipe differ?


tincanbaby Says... 20 Apr 2012 , 5:03pm

Fl does not have Cottage food laws, one must have a commercial kitchen.

sushiinco Says... 23 Apr 2012 , 6:43am

@tincanbaby As of last July, Florida now has Cottage food laws:) YAY!

sushiinco Says... 23 Apr 2012 , 6:44am

Does anyone know where to get hi-ratio shortening besides on line?

Doobie123 Says... 23 Apr 2012 , 10:01am

@sushinnco I used Crisco and it was fine. Great recipe. Thanks!

vickim6948 Says... 23 Apr 2012 , 5:51pm

I LOVE this recipe! I came out perfect. I think I will be using this a lot in place of SMBC. Thank you so much for sharing. I also used Crisco, only because I'm waiting for my order with the hi-ratio shortening to come in. It still came out great.

lrlt2000 Says... 25 Apr 2012 , 9:58am

This is absolutely my go to BC now!!! It's so perfect! I tried to increase the shortening to 12oz and decrease the butter to 20oz, but that was a mistake :) I thought it would make it more stable, but I could then taste the shortening :/

I should have just listened to you ;)

Cakewishes Says... 26 Apr 2012 , 6:29am

This recipe sounds great. Can't wait to try. Question though, with the liquid pasteurized egg whites - they are usually found in the dairy aisle of the supermarket and are refridgerated, when making this buttercream, do you have to bring it to room temperature or can you use them for the recipe straight out of the fridge?

BakingJeannie Says... 26 Apr 2012 , 9:50am


I ususally take it out and shake the box really hard and use. I can't remember leaving it to room temperature. Maybe that way I could get more volume.



BakingJeannie Says... 26 Apr 2012 , 9:54am

@Irtt200, If you increase the butter and shortening, you will also need to increase the egg whites and powedered sugar too.Sorry about the mistake you mistake, I have made tons! But that's how I learn my best lessons. Jeannie

galliesway Says... 29 Apr 2012 , 8:29am

Thanks for sharing! I just tried it for the first time! Fabulous! As far as coloring if you used color flow you could use regular gel paste colors like with chocolate/candy ?

Rosie2010 Says... 30 Apr 2012 , 9:12am

Does this need to be refrigerated? Can I leave it at room temperature for two days?

ycknits Says... 30 Apr 2012 , 6:24pm

I just made this recipe for the first time. I really like the whipped texture and flavor. I love the less sweet, buttery flavor of SMBC and IMBC, and this doesn't replace them as my favorites. It sure beats the standard American buttercream recipes, however. I'm excited to try it this summer in our heat and humidity - when my favorites just aren't a viable option. Thanks for sharing this awesome recipe!!

leilani16 Says... 30 Apr 2012 , 7:33pm

Hi:) I am taking the wilton cake classes and the class buttercream that they have Us make is gross! How does this compare To that?:) Also is it a sturdy buttercream, does it stay on the cake good, or melt off?:)

spaylor Says... 1 May 2012 , 11:48am

Hi, I'm making my first wedding cake (for family luckily))

@BakingJeannie - can you replace pasturized egg whites with meringue powder?

and also, if I make this is it safe at Room Temperature for 2 days?

don't want to make anyone side ;)

Jeffiner5825 Says... 1 May 2012 , 12:59pm

I am so eager to try this recipe!! I live in a shopping deprived area, lol!! Where is the best place to find the High Ratio Shortening?

MollyHammond Says... 2 May 2012 , 8:38am

I just made this recipe and I like it so much better than traditional buttercream. 10+

DivaJai Says... 3 May 2012 , 10:30pm

Has anyone used this with a cake using fondant decor?

BakingJeannie Says... 7 May 2012 , 12:33pm

@galliesaway: I use gel paster most times or candy colors if I would like vibrant colors.

@rosie2010: I have left it out for two day but my house is like an icebox, however, I try not to leave it out longer. I have a cooler where I keep my cakes while decorating.

@leilanil16: It is sturdy and stays on the cake, depending on the thickness of your meringue. The buttercream gets soft but it does not run and get soft like creamcheese buttercream.

@spaylor: I have never tried it with meringue powder, however, I believe if you can get a meringue with it, then it's possible it will work. The flavor may not be the same. I have left it out for two day in a very cold house.

@jeffiner5825: I get my hi-ratio shortening from two cake decorating supplies store in my area.

@DivaJai: In some of my recent pictures are cakes with fondant decorations. There is a Princess & Frog cake which was delivered to a birthday party in a park, on hot South Florida afternoon.

Hope this answeres all your questions.



cjsunshine Says... 8 May 2012 , 10:24am


She is not being dishonest. Butter cream is made also with only Crisco or Hi-ratio shortening. I believe it is just a general term to cover the use of a soft icing rather than fondant covering.

To insinuate someone is being dishonest when they are offering something such as this recipe and technique free to other bakers is rather rude.

Pariscakes Says... 8 May 2012 , 10:49am

@spaylor, I am a Wilton instructor and can tell you that the difference in the 2 is that this one cannot be smoothed in the manner you are taught in the class. The Wilton recipe is an American buttercream and you are right, it is a little gross with just shortening. You can use half butter and half shortening in the Wilton recipe to get better flavor. I haven't tried this recipe, yet but it sounds good. You won't be able to use this in class, but I would keep it handy for your personal use after you learn the basic cake decorating techniques.

DanaLinn Says... 9 May 2012 , 7:18am

We love this recipe, my daughter calls it cocaine buttercream. Was wondering if you mind sharing your cream cheese buttercream recipe. Thank you again for posting.

SweetHeartTart Says... 9 May 2012 , 9:22am

Ok, just tried this last night and in my opinion it tastes realy, realy good!! Despite all the butter being used it did not taste overwhelmingly of butter and had just the perfect sweetness to it. Reminds me so much of SMB, but in my opinion, tastes better. Haven't tried it on a cake yet...that's coming, but hardens nicely in the fridge so I don't think I'll have a problem as the buttercream seems rather soft. Love how easy this is to whip up and put together. The only issue I have is that the recipe notes that after 10 minutes of whipping, the buttercream doubles in volume. Mine didn't double, but who cares, it yielded alot of buttercream, tastes amazing and it's possibly the easiest buttercream I'll ever make. Definite keeper...thanks so much for the recipe!!

ycknits Says... 10 May 2012 , 10:28am

I bought a 16 oz container of Egg Beater brand pasturized egg whites at my local supermarket. It made 2 1/2 batches of this recipe. I really like the taste and workability of this buttercream. Thank you!!

vincenta Says... 10 May 2012 , 10:43am

I am making a carrot cake for my daughter's birthday on Sat. and wondered whether I can fill the layers with this buttercream as a carrot cake is a little dense and heavy. and I worry about it squishing out the sides. It really sounds delicious and just what I have been looking for so would really appreciate any help with this problem. Thanks

lrlt2000 Says... 11 May 2012 , 10:17am

Is there any way to make this BC s little stiffer? It is not holding piping very well for me! Any thoughts!? Thanks!

sweettreat101 Says... 15 May 2012 , 1:29am

I have a very large cake to make in September for a friend and it gets really hot here in CA. She likes a less sweet frosting and I love the taste of Swiss Meringue but I am afraid it won't hold up to our heat. The party will be indoors but I'm not sure how well the AC works. Do you think this frosting will hold up to a 30 minute drive and being displayed for at least 6 hours indoors? I could chill the cakes before delivery I just don't want a huge mess of melting cakes and an unhappy friend. Thank you.

luckyblueeye Says... 31 May 2012 , 3:06pm

Loved it! Wonderful taste and texture. So easy to make and very easy to smooth.

barbholm Says... 25 Jun 2012 , 12:33am

I am making a wedding cake with cream cheese frosting, and planning on a fondant overlay, this sounds like it would give a really smooth finish without the sweetness of fondant, do you think it would work well to give a thick cream cheese frosting base, then smooth over with this frosting?

SISA Says... 3 Sep 2012 , 3:17pm

I attempted this recipe yesterday and after 10 minutes of beating on 8 on my Kitchen Aid I had a bowl of powdered sugar soup. I noticed on the carton of egg whites that I bought at the local grocery store (next to the egg beaters) it said the eggs were pastuerized and would not make a meringue. Did I misunderstand everyone else and buy the wrong thing. I was trying to hurry out the door with cupcakes so I quickly made a batch of SMBC and scraped the batch of this. Any suggestions would be appreciated. I really want to try this my clients love SMBC but, I would like something a little more stable in the humidity

lrlt2000 Says... 4 Sep 2012 , 9:29am

SISA: I have never had a problem with liquid egg whites carrying that disclaimer. Maybe try a higher setting? It will be soupy when it's just the meringue stage, but should be stiff peaks before adding butter. And as with all meringue BCs, when you first add all of the fat, it will look like a soupy mess, but WILL come together as you mix for 8-10 minutes!

mbranko24 Says... 23 Sep 2012 , 3:27pm

Maybe I missed it in all the comments and replies, but can you cover a cake that is frosted with this in fondant? Thanks!!

ak165 Says... 28 Oct 2012 , 10:56am

I hope this reaches you but i've been looking for a recipe like this and now I finally found it! 1. What type of fondant do I use (pour able or roll out) and do you have a good recipe for it? 2. How would I incorporate the fondant and shortening to make it? (do I put the shortening in immediately or wait a day then whip it in?) Thanks so much!

JeanFell Says... 19 Mar 2015 , 4:53pm

Just made this - and it is WONDERFUL!  Very fluffy!  I had a customer ask for something "lighter" than my usual Swiss Meringue, and this is just the ticket!  Made it as written, and will use this from now on, when Swiss Meringue BC is not requested!  Thank you so much for this!  I was curious to see "Mike's Buttercream" recipe, but couldn't find it.  Does anyone have it, and would you be willing to share?

Thanks again!

BakingJeannie Says... 19 Mar 2015 , 7:36pm

Fellow bakers and decorators I have been away for some time, got a whole lot of cakes baking. I saw that  there was a comment from October 2012!!!

Forgive me please.

@JeanFell  The recipe Mike uses does not have Sweetex and he uses 1/2 cup egg whites, 1-lb 4-oz powdered sugar, 2-lbs plus 1/4 cup of butter.


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