Fluffy Buttercream


I was looking for a fluffy but not very sweet version of buttercream.I made this combination of shortening,egg whites and butter and the end result is a very light icing perfect to cover cakes and to crumb coat.

Fluffy Buttercream


  • 3/4 cups egg whites(pasteurized or about 5 big eggs)
  • 2 cups shortening (I use the 1 cup pkgs and cut them in pieces to make it easier)
  • 1/2 cup butter (1 stick softened a little and cut into pieces)
  • 4 to 5 cups of confectioners sugar
  • 2 tbsp flavor of your choice (vanilla,almond,orange etc)
  • 2 tbsp milk or heavy cream


  1. *Always make sure that your bowl and utensils are clean,dry and free of fat or liquids before whipping the egg whites for best results.
  2. Whip the whites slowly at first until they get foamy.Add the extract,increase the speed of the mixer and start adding 1 cup of sugar slowly.Keep whipping until the meringue is shiny and stiff.
  3. With the mixer in medium start adding the shortening and the butter a bit at a time.At the beggining the mix will look weird but that is normal.Change the mixer to high and mix until your buttercream looks homogeneous and fluffy (abt 5 to 15 min)
  4. Start adding the rest of the sugar by 1/2 cups,add the 2 tbsp
  5. of milk or heavy cream and keep whipping until the sugar is well incorporated (abt 5 more min).
  6. The buttercream must be transfered to an airtight container and can last at room temperature for a few days or be refrigerated 1-2 weeks.

Comments (2)


I made this buttercream and it is really great and fluffy!!! It has a great taste to it. I have not iced my cake yet so I am not sure how it will smooth. It did start looking weird but as I let the mixer go it looked a lot better. I used the whisk attachment and it worked great. I will use the recipe again. My only concern is not cooking the eggs.


I iced my cake and it was great. It does not crust but will hold up when making drop flowers. I am not sure if it will hold when making roses.

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