Parve Swiss Meringue Buttercream
- mynoshsokosherlife
- Apr 7
- 2 min read
When I was making my Lemon Almond Cake I was looking for a good parve buttercream style frosting but I could find no such recipe. So I decided I would create one and thought I would share it with other people in the same position I was in a few weeks ago.
Ingredients List:
150 grams Egg whites
175 grams of Sugar (this is a very sweet frosting, you could use less sugar depending on your taste)
Mykonos butter *
1 tbs of Vanilla paste **
1/2 tsp of rosewater (optional)
1 1/2 tsp Salt ***
Step 1: Fill a pan with 1-2 inches of water, bring it a simmer.
Step 2: Place your egg whites and sugar in a heat proof bowl (you can use the one from your stand mixer if you have one). Sit your bowl over the pan with water, without it touching the water. You will need a thermometer to check the temperature. Whisk constantly until your mixture reaches 160 degrees.
Step 3: Whip egg whites and sugar until they form glossy, stiff peaks (about 10-15 minutes, potentially more depending on where you live).
Step 4: Add butter in pieces, the butter should not come straight out of the fridge but it also should be slightly cooler than room temperature otherwise it will melt. This also when you will put any add-ins (vanilla paste, lemon paste, rosewater, salt, etc.) into your buttercream.
Step 5: Once fully incorporated it should have silky smooth consistency and be ready to frost your cake. Depending on where you live and how warm your house is you may need to store in the fridge until you are ready to frost your cake. If your buttercream starts to curdle or split, put it back over the pot with the water whisking until the buttercream reincorporates itself. If it’s too soupy then leave it in the fridge for no more than 20 minutes otherwise your butter will solidify.
*Any vegan butter should work, I personally used Mykonos since it was easiest for me to get but also because the ingredients seemed to be the best.
**Any baking paste or extract will work, when I originally made this recipe I used lemon paste since it was going on my Passover almond lemon cake.
***I used salted butter so I only added about 3/4 of tsp of salt.
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