– 1 cup (8 oz) pasteurized egg whites

– 1 kilo bag (Canada), or One 2 pound bag powdered sugar (about 8 cups)

– 3 ½ pounds butter, softened (you can use some salted butter, or for whiter buttercream you can use some or all vegetable shortening) as long as your total fats weigh 3 ½ pounds total.

– 2-3 tablespoons clear or dark vanilla (to taste)


  1. In the bowl of a 5 or 6 quart Kitchen Aid mixing bowl, whip your powdered sugar and egg whites using the whip attachment for 2-3 minutes (start on low speed at first, to avoid a powdered sugar mess).
  2. Add all your butter (and or shortening) and mix on low speed for 30 seconds.
  3. Add the vanilla and mix to incorporate.
  4. Once the mixture start to come together, increase your speed to 3 or 4.
  5. Whip until really light and fluffy, 10-15 minutes (maybe longer if your butter isn’t very soft).


  • Use right away or store in the refrigerator up to 2 weeks, or freeze for up to 3 months.
  • To thaw, place frozen buttercream in the refrigerator for 24 hours, then allow to come to room temperature on your counter.

TUTORIAL:  Sue’s Swiss(ish) Buttercream