Meringue Buttercream with Meringue Powder
The buttercream I used on these cupcakes is a meringue buttercream made with meringue powder. The reason is that there are some customers especially the pregnant women who like meringue buttercream but don’t want to take the risk of eating raw eggs. This simple, easy and effortless recipe uses powdered egg whites instead of raw egg whites.
Few customers seem to raise an eyebrow when you use raw egg whites. Though the truth is that most of the salmonella concerns with regards to eggs is in the yolk, and should you get even a slight trace of yolk in your recipe, you won’t be able to beat the egg whites stiff, making it difficult to continue with the recipe.
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 want to have a Meringue Buttercream for their cake, delicious and rich recipe.
This post includes two recipes – With candy thermometer & Without candy thermometer.
As much as having the right amount of ingredients is important I can tell you, that I have tried these recipes with more/less sugar and also with more/less butter. So trust me if your recipe isn’t working for you it’s most often the procedure or the timing that’s been a culprit.
Important notes to make a successful meringue buttercream.
- Choose the right method – If you do not have a candy thermometer don’t try to guess it. Trust me I’ve been making meringue buttercream without a thermometer far too long 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. 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. Take a paper hand towel, add a drop of vinegar to it, and wipe the inside of your bowl and wipe with this vinegar towel.
- Always make sure your butter is soft. Cold butter will make a lumpy IMBC. Too soft (almost melted) will make it soupy. Best practice – take the butter out 20 minutes before you need it, cut the butter into 1-inch cubes and leave it on the warm kitchen counter.
- Always make sure your meringue bowl is cool when you touch it before you add your butter. If your meringue is warm the butter will melt, deflating the meringue and make it soupy. If that happens you can place the mixture in the fridge for a couple of minutes and re-whip it but you will still lose some volume.
Best practice – be patient.
Meringue Buttercream with Meringue Powder (with Candy thermometer)
Meringue Buttercream with Meringue Powder (but without a candy thermometer)
Meringue Buttercream with Meringue Powder but without Candy Thermometer
The buttercream I used on these cupcakes is a meringue buttercream made with meringue powder. The reason is that there are some customers especially the pregnant women who like meringue buttercream but don't want to take the risk of eating raw eggs. This simple, easy and effortless recipe uses powdered egg whites instead of raw egg whites.
Ingredients - Choose (Metric or US Customary) below
- 10 tsp. meringue powder
- 1 1/4 cup sugar divided
- 120 ml water
- 450 grams unsalted butter
- 1/2 tsp salt
Homemade meringue powder
- 10 tsp egg white powder
- 1/2 tsp. cream of tartar.
- 1/2 tsp cornstarch
Cut the butter into cubes and keep them ready.
In a clean mixing bowl add the Meringue powder and half the water.
After about 2 minutes, add 1/4 cup sugar
Once all the sugar added, turn the mixer up and whisk on high for about 3 minutes.
Simultaneously, place the remaining water and sugar in a heavy bottom pan and bring to boil on medium heat. Continue to cook on med-low until the syrup reaches 240F. Take it off the heat.
No Thermometer indication-
The water will boil with lots of large bubbles and then those large bubbles will become smaller and smaller. (Sorry, this is the best indication I can give you. That is why it is best to use a Candy Thermometer)
With the mixer running on medium, start pouring the sugar syrup into the mixing bowl slowly but CAREFULLY.
Tips - It is important to pour between the whisk and the bowl because if the syrup pours on the cold whisk or cold bowl it will crystallize. (Tricky but can be done if you are patient). Do not rush but don’t be too fast.
Once all the syrup is in, turn the mixture on high and whisk unit you have a mixture of glossy stiff meringue. Touch the bowl if the bowl is still warm – just run the mixture on low but don’t add the butter.
Once the bowl is cool to touch, start adding the butter. A few cubes at a time.
Once all the butter has been added, continue to mix on medium until you see a uniform smooth mixture and all the butter has been well incorporated.
Now go ahead and flavor it. The options for flavoring are unlimited.
Flavoring Options – some of my favorite.
- Vanilla – 1 ½ tsp. clear vanilla extract
- Chocolate – melt and cool about ½ cup bittersweet chocolate and mix in
- Mocha – make the above chocolate buttercream then dissolve 1 tbsp. of coffee in 2 tbsp. of hot water. Cool then add to the chocolate buttercream
- Rum/ Amaretto – 2 tbsp. of dark rum Amaretto
- Lemon / Orange– 2 Tsp. lemon or orange extract
- Strawberry/Raspberry – 2 Tsp. strawberry/raspberry
- Espresso– add 2 tbsp of Kahlua.
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.
It’s uses for Decorating
If you’re wondering if there is a difference between the two. Yes!
The buttercream made with the candy thermometer is exactly like the regular IMBC. Everything you do with the IMBC you can do with this. If I do pipe flowers then I freeze them as soon as I make the flower, once frozen they hold their shape better even when thawed.
The buttercream made without the candy thermometer is a bit on the softer side. It tastes awesome, is great between layers as well as to frost the cake. It also works well for cupcake swirls but is a bit soft to make piped designs on the cake.
If it is absolutely necessary that you pipe with it then adding a few tbsp. of powder sugar might help but will also add to the sweetness.
On a personal note –
Guess what? He threw in a small piece of butter while I was boiling the sugar syrup…. You can guess what happened next. The syrup was ready but the meringue just wasn’t whipping up.
I gave up and when I went to throw this batch of meringue I saw a piece of butter and figured what happened. All the sugar syrup had to be thrown too.
Sometimes it’s just luck!!!
My son has the cake decorating gene from me – he’s always so excited to do even the slightest little thing if I let him.
Are you looking for the perfect buttercream recipe for your cake? You may want to check for my other buttercream recipes like
- Velvet American Buttercream (ABC)
- Swiss Meringue Buttercream (SMBC)
- Italian Meringue Buttercream (SMBC)
- Meringue Buttercream with Meringue Powder
- The Best Stiff Buttercream Recipe for Piping Flowers – Crusting Buttercream Recipe
Or perhaps you looking for a different flavor? Check out how to flavor your existing buttercream recipe or make a new one here.
- Perfect Pink Champagne Buttercream Recipe
- Whipped Cream Buttercream Recipe
- Chocolate Buttercream
- Mocha Buttercream
- Caramel Buttercream
- Salted Caramel Buttercream and more..