This is a meringue buttercream made with meringue powder. And it's light, fluffy, and deliciously creamy. It's a simple and easy recipe using powdered egg whites instead of raw egg whites. Today, I am using the Italian meringue buttercream method but you can also make this the Swiss meringue method.
Table of Content
Few customers seem to raise an eyebrow when you use raw egg whites. The truth is, that most of the salmonella concerns regarding eggs are in the yolk. And, if you get even a slight trace of yolk in your recipe, you won’t be able to beat the egg whites stiff. And this will make it difficult to continue with the recipe.
Hence, meringue buttercream with meringue powder is a great frosting recipe to use for those customers who are sensitive about using egg whites in their buttercream. And yet, they still want to have a meringue buttercream for their cake. I've mostly made these for pregnant moms. Since they are usually the ones who know I make this Italian as well as Swiss meringue buttercream with meringue powder.
So, if you need a meringue buttercream recipe that calls for meringue powder only, then use this recipe. Otherwise, stick to the traditional Italian Meringue Buttercream IMBC and Swiss Meringue Buttercream SMBC. You will find both of those right here on my blog.
Ingredients and substitutes
- Meringue powder - Quite simply, we are replacing egg whites with egg white powder. You can buy meringue powder at most cake decorating stores. And yet, meringue powder can be expensive while egg white powder is more affordable. The good news is that you can also make meringue powder at home - I have given you the recipe above.
- Cream of tartar - This is present in the meringue powder and helps stabilize the egg whites.
- Sugar - I highly recommend using a fine grain sugar, so the syrup comes to temperature quickly.
- Butter - I like using unsalted butter. And yet, if salted butter is all you have, go ahead and use it. I tried, and it still works.
- Flavoring - Vanilla is always my first flavor of choice. And yet, you can add any other flavoring that you need for the day.
Step by step instructions
Prepare
- Prepare grease-free equipment (as explained above).
- Have all your ingredients at room temperature, especially the butter.
- Cut the butter into cubes.
Make sugar syrup
- Heat sugar and water over medium heat.
- Place a candy thermometer inside.
- Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (soft boil stage).
- This takes about 5 to 7 minutes on medium heat. Keep a close eye so you don't caramelize it.
Meanwhile, whip the meringue
- Place meringue powder, salt, and water in a clean stand mixer bowl. And start whipping on medium speed.
- After 2 minutes, your meringue should be at soft peak consistency (sometimes it can take more than 2 minutes).
- Gradually add the sugar while continuing to whip until you have an almost stiff meringue, and yet still shiny and not dry.
- Turn the mixer off to avoid over-mixing.
Pour hot syrup into the meringue mixture
- Turn the mixer with the meringue to medium. DO NOT RUSH this step.
- It is not necessary to run the mixer on high while you pour the syrup. I have always done it on medium and have had no accidents or disasters.
- Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl.
- Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.
- The outside of the bowl will be hot at first and then be barely warm.
- Your meringue should look shiny and stiff.
Adding the butter
- Let the mixer run on low until the bowl feels cold to the touch.
- Add in the butter - one cube at a time.
- Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that is light and fluffy.
- Add vanilla or any other flavoring that you want.
- Enjoy!
NO candy thermometer?
- If you don't have a candy thermometer please make my Swiss meringue buttercream with meringue powder instead.
- The water will boil with lots of large bubbles and then those large bubbles will become smaller and smaller (sorry that's the best indication I can give you because that's how I learned and managed without a thermometer for many years).
- The smaller tiny bubbles are what you are looking for.
Storage
This IMBC frosting is ready to use immediately. And the leftovers can be kept at room temperature for up to 2 days, or in the fridge for 10 days, and even frozen for up to 6 months. Just bring to room temperature and whip to restore its consistency.
And yet, here in Israel, it is way too hot in summer. So, I do not keep any frosting out (just a precaution). I always keep my frosting's in the fridge. And yet, in cooler months it’s possible to keep it out at room temperature. So use your own judgment. I believe it’s better to be safe than sorry.
Using Meringue Powder Buttercream
If you’re wondering if there is a difference between the two. Yes, there is!
This Italian buttercream made with meringue powder is similar to regular IMBC made with egg whites and yet a bit softer consistency. So you can use it just as regular IMBC. While I prefer my Stiff Buttercream recipe for piping flowers. And if I do pipe flowers with this buttercream, then I freeze them as soon as I make the flower. Since once frozen they hold their shape better even when thawed.
Tips
- First of all, choose the right method. If you have a candy thermometer use it. While I also make meringue buttercream without a thermometer. And yet, it’s not something I recommend. I’ve had my share of success and failures.
- Always make sure your mixing bowl and whisk is cleaned and grease free. Since any fat in the bowl will not beat your eggs stiff. My practice – I rewash the clean bowl and whisk with warm water and soap. Wipe it with a clean kitchen towel. And take a paper hand towel, add a drop of vinegar to it, and wipe the inside of your bowl and whisk with this vinegar towel.
- Also, make sure your butter is soft. Cold butter will make a lumpy IMBC. And too soft (almost melted) will make it soupy. Best practice – take the butter out 20 minutes before you need it. Then, cut the butter into 1-inch cubes and leave it on the warm kitchen counter.
More buttercream recipes
- Strawberry Cake with Swiss Meringue Buttercream
- Italian Meringue Buttercream
- French Buttercream Recipe
- How to make German Buttercream
- Vanilla Buttercream Frosting - Eggless
- White Chocolate Buttercream Frosting
- Chocolate Buttercream Frosting
- 30 + Buttercream Recipes - Frosting
- See all Frosting recipes
More flavors from one buttercream
- Dark, milk or white chocolate Swiss meringue buttercream -
- Add 200 grams melted and cooled chocolate to 4 cups of SMBC. And combine well.
- Caramel Swiss meringue buttercream or salted caramel SMBC -
- Simply add 1 cup caramel sauce to 4 (to 6) cups of SMBC.
- For salted add a tablespoon of rock salt. Combine well.
- Butterscotch Swiss Meringue Buttercream -
- Add 1 cup butterscotch sauce to 4 (to 6) cups of SMBC.
- For salted add a tablespoon of rock salt. Combine well.
- Lemon Swiss meringue buttercream -
- Just add ¼ teaspoon lemon juice to 4 (or 6) cups buttercream.
- You can also add up to ½ if you want a very lemony buttercream.
- And, 1 teaspoon of zest can also be added if you don't mind the zest in the buttercream.
- In addition, ¼ teaspoon lemon extract will enhance the flavor even more.
- Orange Swiss meringue buttercream -
- Add ½ cup orange juice, and
- ¼ teaspoon orange extract to 4 (or 6) cups buttercream.
- And 1 teaspoon orange zest can also be added.
- Fruit flavors - blueberry Swiss meringue buttercream, or try raspberry SMBC, blackberry SMBC, strawberry SMBC
- Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color.
- Dulce de leche Swiss meringue buttercream
- Simply add 1 cup dulce de leche to 4 (6 cups) buttercream.
- Coffee or espresso SMBC
- Dissolve 1 tablespoon coffee in ¼ cup hot water or use ¼ cup espresso. Cool completely, then add to 4 (or 6) cups buttercream.
- Mocha SMBC buttercream
- Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee SMBC.
- Peanut butter SMBC
- Add up to 2 cups peanut butter to 4 (or 6) cups buttercream.
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Printable Recipe
Italian Meringue Buttercream with Meringue Powder
Print Pin Rate Share by Email Share on FB Save GrowCalories: 191kcal
Adjust Servings Here: 24 cupcakes
Description
This is a meringue buttercream made with meringue powder. And it's light, fluffy, and deliciously creamy. It's a simple and easy recipe using powdered egg whites instead of raw egg whites. Today, I am using the Italian meringue buttercream method but you can also make this the Swiss meringue method.
Ingredients
Makes 5 to 6 cups- enough to fill and frost a 2 layer 9-inch cake or 24 cupcakes
For the sugar syrup
- 1 ¼ cup (250 g) Sugar
- ⅓ cup (80 ml) Water
For the meringue
- 10 teaspoon Meringue powder
- ¼ cup (50 g) Sugar
- ¼ cup (60 ml) Water
- ½ teaspoon Salt
For the buttercream
- 1 lb (450 g) Butter (unsalted )
- 2 teaspoon Vanilla extract
Instructions
Prepare
- Prepare grease-free equipment (explained above).
- Have all your ingredients at room temperature, especially butter.
- Cut the butter into cubes.
Make sugar syrup
- Heat sugar and water over medium heat.
- Place a candy thermometer inside.
- Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (soft boil stage).
- This takes about 5 to 7 minutes on medium heat. Keep a close eye so you don't caramelize it.
Meanwhile, Whip the meringue
- Place meringue powder, salt, and water in a clean mixing bowl. Start whipping on medium speed.
- After 2 minutes, your meringue should be at soft peak consistency (sometimes it can take more than 2 minutes).
- Gradually add the sugar while continuing to whip until you have an almost stiff meringue, and yet still shiny and not dry.
- Turn the mixer off to avoid over-mixing.
Pour hot syrup into the meringue mixture
- Turn the mixer with the meringue to medium. DO NOT RUSH this step.
- It is not necessary to run the mixture on high while you pour the syrup. I have always done it on medium and have had no accidents or disasters.
- Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl.
- Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.
- The outside of the bowl will be hot at first and then be barely warm.
- Your meringue should look shiny and stiff.
Adding the butter
- Let the mixer run on low until the bowl feels cold to the touch.
- Add in the butter - one cube at a time.
- Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.
- Add vanilla or any other flavoring you want.
- Enjoy!
Recipe Notes & Tips
- Use a candy thermometer. It is important to get the sugar temperature right so you do need a thermometer. If you do not own a candy thermometer, I highly recommend making Swiss Meringue Buttercream SMBC. It is also a meringue buttercream with a more forgiving method.
- Prepare Grease free equipment - Wash your mixer bowl and whisk clean with soap and water. Then, add a teaspoon of vinegar onto a clean kitchen cloth and wipe the inside of your wet bowl dry. The vinegar will kill any trace of fat in the bowl.
- Prevent sugar crystallization - Once the sugar syrup comes to a boil - don't shake the pot too much and work with caution. Any sugar crystal that may have formed on the sides of your pot will fall into the syrup and crystallize the syrup.
- Pour the syrup carefully - Try to pour the sugar syrup between the bowl and the whisk. If you run the mixer on medium-low that is easily achievable. And if you run the mixer on high you must be very very careful not to scald yourself.
- My buttercream is soupy - If the butter is added too early, the warm meringue will melt the butter. And the mixture will turn into a meringue soup. DON'T PANIC. Just place the whole mixer bowl in the fridge for 15 to 30 minutes. Then whip it again. And if necessary, place it back in the fridge to cool.
- Soupy buttercream - 99% of FAIL ITALIAN MERINGUE BUTTERCREAMS ARE A RESULT OF ADDING BUTTER TOO EARLY!! If necessary walk away. And if you are not sure, give it 5 more minutes. And add butter only when the meringue is cooled.
- Should I throw my buttercream - NO!! This one breaks my heart every single time. If you think it did not work - don't throw the buttercream - place it in the fridge and comment below- I may be able to troubleshoot.
- My buttercream is too buttery - Yes, unlike American buttercreams, meringue buttercreams are buttery. It's essentially sweet whipped egg whites with butter. Light and fluffy in texture but yes, it is buttery and it's ok if you don't like it.
Homemade meringue powder
- 10 teaspoon egg white powder
- ½ teaspoon cream of tartar
- ½ tablespoon cornstarch/cornflour
Storage
This IMBC frosting is ready to use immediately. The leftovers can be kept at room temperature for up to 2 days or in the fridge for 10 days, or even frozen for up to 6 months. Just bring to room temperature and whip to restore its consistency.
Having said that – here in Israel it is way too hot in summer. So I do not keep any frosting out (just precaution). I always keep my frosting's in the fridge. And yet, in cooler months it’s possible to keep it out at room temperature. So use your own judgment. I believe it’s best to be safe than sorry
Nutrition Information
Calories: 191- kcalCarbohydrates: 12- gProtein: 1- gFat: 15- gSaturated Fat: 9- gCholesterol: 40- mgSodium: 77- mgPotassium: 27- mgSugar: 12- gVitamin A: 470- IUCalcium: 6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Tiffany
Can I use granulated sugar with the meringue before pouring in the syrup? Or does it need to be powdered sugar? Can't wait to try it!
Veena Azmanov
It needs to be powdered sugar not granulated sugar.
Thanh
Hi Veena,
I absolutely love this recipe and how easy it is to make. I used half butter and half shortening, the texture, taste and consistency is good especially right out of the fridge (nice and stiff for piping). The only problem is if it’s a bit warm, some pipings start to wilt or it falls right off my spatula..is that normal?? I could pipe flowers beautifully when it’s still cold but it starts to soften quickly. Is there anything I can do?
Thank you for the recipe!
Veena Azmanov
Thanh. Meringue-based buttercreams are high in fat and whipped eggs both these are sensitive to heat. So, obviously, as soon as you bring them out of the fridge they start to react to the temperature. The hotter it sooner it will become soft. You can try keeping the room cold as possible by turning the Air conditioning on high. Also, note that you can pipe with chilled buttercream but if not kept chilled they will become soft overtime as well.