Meringue Butter Cream with Meringue Powder
Meringue Butter Cream 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 ones who like meringue buttercream but don’t want to take the risk of eating raw eggs.
The difference in my recipe is that I used powdered egg whites instead of raw egg whites. Why?
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.
So If you need a Meringue Buttercream recipe that calls for Meringue Powder only then use this recipe if not; stick to the traditional Italian Meringue Buttercream IMBC and Swiss Meringue Buttercream SMBC. You will find both those right here on mu blog.
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This post includes two recipes – With candy thermometer & Without candy thermometer.
As tasty as it is; meringue butter cream can be tricky to make. Not because the recipe is difficult but because of the process that requires just the right temperature control and the right timing.
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.
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.
So, here, I am giving you two versions of my meringue recipes that I use. But before you make the butter cream I strongly suggest you read my – important notes to make a successful meringue first.
I guarantee you that if you follow these rules and precautions you will not fail in making this recipe.
Important notes to make a successful meringue butter cream.
- 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 butter cream 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 cleans 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 making 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.
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Meringue Butter cream with Meringue Powder (with Candy thermometer)
Meringue Butter cream with meringue powder using Candy thermometer
Author: Veena Azmanov - Veena's Art of Cakes
Recipe type: Dessert
Cuisine: International
Prep time:
Cook time:
Total time:
Serves: 5 to 6 cups
Ingredients
- 10 tsp. Meringue powder dissolved in 10 tbsp. of water
- OR
- 10 tsp. of powdered egg whites dissolved in 10 tbsp. of water + ½ tsp. of cream of tartar.
- Note: Meringue powder already has cream of tartar so do not add any extra)
- 1 cup + ¼ cup- fine granulated sugar divided (8 + 2 ounces)
- ¼ cup cold water
- 450 grams /1 pound unsalted butter unsalted butter (4 sticks)
- pinch of salt
Instructions
- Cut the butter into cubes and keep them ready.
- In a clean mixing bowl add the Meringue or egg white powder with the 10 tbsps. of water. Add salt, cream of tartar if using and whisk.
- After about 2 minutes start adding the ¼ cup sugar slowly. Once all the sugar is in turn the mixer up and whisk on high for about 5 minutes.
- Simultaneously, place the water and sugar in a heavy bottom pan and bring to boil on medium heat. It’s best to use a candy thermometer for this. Once you reach the temperature of 245 F your sugar syrup is ready.
- With the mixer running on medium, start pouring the sugar syrup into the mixing bowl slowly but CAREFULLY. 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 slow either.
- 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.
Meringue Buttercream with Meringue Powder
Meringue Butter cream with Meringue Powder (but without a candy thermometer)
This recipe makes about 5 to 6 cups of icing.
Meringue Butter cream with Meringue Powder but without Candy Thermometer
Author: Veena Azmanov - Veena's Art of Cakes
Recipe type: Dessert
Cuisine: International
Prep time:
Cook time:
Total time:
Serves: 5 to 6 cups
Ingredients
- 10 tsp. Meringue powder dissolved in 10 tbsp. of water
- OR
- 10 tsp. of powdered egg whites dissolved in 10 tbsp. of water + ½ tsp. of cream of tartar.
- Note: Meringue powder already has cream of tartar so do not add any extra)
- 1 cup + ¼ cup- fine granulated sugar divided (8 + 2 ounces)
- ¼ cup cold water
- 450 grams /1 pound unsalted butter unsalted butter (4 sticks)
- pinch of salt
Instructions
- Cut the butter into cubes and keep them ready.
- In a clean mixing bowl add the Meringue or egg white powder with the 10 tbsps. of water. Add salt, cream of tartar if using and whisk.
- After about 2 minutes start adding the ¼ cup sugar slowly. Once all the sugar is in turn the mixer up and whisk on high for about 5 minutes.
- Simultaneously, place the water and sugar in a heavy bottom pan and bring to boil on medium heat. The water will boil with lots of large bubble 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. 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 slow either.
- 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 butter cream then dissolve 1 tbsp. of coffee in 2 tbsp. of hot water. Cool then add to the chocolate butter cream
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.
Chocolate – melt and cool about ½ cup bittersweet chocolate and mix in
Mocha – make the above chocolate butter cream then dissolve 1 tbsp. of coffee in 2 tbsp. of hot water. Cool then add to the chocolate butter cream
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.
Both frosting’s are ready to use immediately.
The left overs 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.
The left overs 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 is summer so I do not keep any frosting out (just precaution) I always keep my frosting’s in the fridge. But 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.
Meringue Butter cream with Meringue Powder
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Its uses for Decorating
If you’re wondering if there is a difference between the two. Yes!
The butter cream 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 butter cream made without the candy thermometer is a bit on the softer side. It taste 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 –
This morning I was making meringue butter cream, a huge batch for a three tier cake. My son usually likes to throw in the cubes of butter. What’s the harm right?
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.
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.
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Dear Veena,
I tried the buttercream without using the candy thermometer and loved it! The only issue I had was when brought back to room temp after I had refrigerated it overnight, it turned ivory in color upon whipping and lost its fluffy consistency.
Thanks!
Not sure why it turned to ivory – perhaps since you lost fluffiness the color of the butter became more prominent? Not sure just guessing lol
Can i substitute cream of tartar instead of meringue powder for “meringue buttercream without candy thermometer”?. Because cream of tartar is more affordable and readily available. thank you.
No. Cream of tartar and meringue are not the same thing! You need to find meringue powder or make swiss meringue buttercream with real egg whites.
Dear Veena,
Thanks so much for your blog. There are many great ideas, and I particularly appreciate this one (Meringue buttercream made without raw egg whites) because this is the only way I can make cakes and sell them from my home legally here without having a kitchen inspection.
One question, though–I cannot see any difference between your recipe with candy thermometer versus without candy thermometer. In other words, without the candy thermometer, how can you tell when the sugar mixture is ready?
While I do understand your recommendation to not attempt this without the candy thermometer, I would just like to know as a back-up (we all misplace things at times, right?).
Thanks so much,
Mary Kay
I know what you mean Mary but like I said in the post – the only way to tell is with the bubble. It’s one of those things that you figure out over time and learn on the job. I hope it helps. Thanks
How long can this buttercream be stored at room temperature? Does it have to be refrigerated?
The left overs 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.
Thank you for your quick response – I really appreciate it! I have one more question… I fill my cakes with buttercream; crumb coat with ganache; and then cover with fondant. Once assembled and decorated, I do not refrigerate. If I substitute this buttercream for the American buttercream I currently am using, can my cake remain unrefrigerated?
Yes you can keep the cake outside – you don’t have to refrigerate the cake unless you have a perishable filling
Can this buttercream be stored at room temperature like American butter cream?
The left overs 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.
Hi Veena, thanks so much for sharing these recipes. I want to try and make the one using the candy thermometer. Please can tell me how to store it. As it doesn't have any raw egg whites, just meringue powder, can it be stored at room temperature like American buttercream?
Made this recipe for the 1st time- was brave and doubled it! Came out beautiful! Yummiest buttercream ever and a dream to pipe with. Thank you for sharing
Hi Veena! Thanks for sharing your recipes and great tips. You have encouraged me to bake again. I am planning to personally bake the birthday cakes for my 2 kids. And I want to ask you about food coloring for frosting. What is the best food color to use for buttercream icings and fondants. I have recently purchased Chefmaster's Candy Color and Gel Base color. I am confused what to use between
Bang Ronaria-Reyes,
Glad you baking again. I'm sure your kids will be thrilled with your efforts.
For buttercream you can use the gel based colors. For candy (chocolate) you can use the Candy colors. Candy colors are best when working with melting white candy melts or white chocolate for cake pops and stuff.
I hope this helps.
All the best.
Veena
Thank you so much for your reply Veena. Will surely visit your blog regularly. God bless!
Hi Veena,
Do you think IMBC or SMBC will be safe to use in a wedding cake covered with fondant and left out in a humid place? I live in Singapore where it is humid all year round so am wondering if its all right to use this frosting for wedding cakes.
Thanks,
Jasmine
Jasmine – Yes and NO… you will have to choose..
If you use SMBC Or IMBC you could cover it with fondant, but the fondant covered cakes need to go into the fridge until it's ready for use…
If it is kept in the cool air conditioned room at reception it will give you a few hours, say three may be even four before you see any changes.
If it is outdoors then you probably have
Sharon,
Crust? Nah! No meringue buttercream will crust. IMBC OR SMBC. That is mostly the reason a lot of people don't use meringue because you can't smooth it like the American Buttercream. Thanks.
Veena
This is a great post, thank you so much! Quick question – will the version using the candy thermometer crust up when doing a crumb coat?
Thanks again!!
Sharon
you are so right about customers reaction to raw eggs. Its probably the only reason why I never use it even under my fondant cakes.
Thanks for the recipe. I will definitely try it.
I like your blog. Your really explain well in detail and cover all bases.
Guess you never get asked too many questions in your comments.