I have made 2 batches of Swiss buttercream. Unless I am doing something wrong, it is such a long process for not a huge amount. I need an easy recipe which yields greater volume. I am frosting a 9 layer cake for a party tomorrow!

My recipe fills my kitchenaid mixer bowl.

450g egg whites, 800g sugar, 1kg butter. Salt and vanilla to taste or whatever else you want to chuck in too. My current fave is golden syrup and melted white choc... delish!

My small batch recipe is 5 large egg whites, 1 1/4 cups granulated sugar, 1 lb butter (I use 3 stocks unsalted, 1 stick salted - but you can add your own salt), and about a tablespoon of vanilla). Add melted chocolate  (4 - 6 oz), fruit jam, lemon zest, liqueur, or leave it as vanilla. Makes about 5 cups - 15 minutes total time. You can adjust the amount like this: for each large egg white, use 1/4 cup sugar and 3.2 oz of butter (adjust flavor amounts accordingly). Yields approx 1 cup frosting per egg white.