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 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. The truth is that most of the salmonella concerns with regards to 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. This will make 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, they still want to have a meringue buttercream for their cake.
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 those right here on my blog.
Pin It – Meringue Buttercream with Meringue Powder
This post includes two recipes – With a candy thermometer & Without a candy thermometer
As tasty as it is, meringue buttercream 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.
While 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 the culprit.
So, here, I am giving you two versions of my meringue recipes. And yet, before you make the buttercream 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 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.
- Also, 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. Then, cut the butter into 1-inch cubes and leave it on the warm kitchen counter.
- Always make sure your meringue bowl is cool to touch 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. And yet, you will still lose some volume.
Best practice – be patient.
Pin It – Meringue Buttercream with Meringue Powder
Meringue Buttercream with Meringue Powder (with Candy thermometer)
Meringue Buttercream with Meringue Powder
Meringue Buttercream with Meringue Powder (but without a candy thermometer)
This recipe makes about 5 to 6 cups of icing.
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So if you are making this buttercream go head and remove that K-Mix or KitchenAid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- For buttercream mixing always use a paddle attachment so you do not incorporate too much air into the buttercream. Some recipes, however, such as meringue buttercreams, require the use of the whisk attachments.
- Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
- Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- After the buttercream is prepared always keep it sealed well in the fridge. This will prevent any odor from the other foods to attach itself to the buttercream. Therefore, I place my buttercream in a stainless steel storage (we try to avoid using plastic in our home). And I also cover the top surface of the buttercream with cling wrap.
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 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.meringue
Print Pin Rate Adjust Servings Here: 5 to 6 cups
Calories: 916kcal
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Calories: 916kcal | Carbohydrates: 52g | Protein: 16g | Fat: 73g | Saturated Fat: 46g | Cholesterol: 193mg | Sodium: 496mg | Potassium: 324mg | Sugar: 51g | Vitamin A: 45% | Calcium: 3.4%
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
Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!
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 and 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.
Storage
Both frostings are 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 is 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.
Meringue Buttercream with Meringue Powder
How to use for decorating
If you’re wondering if there is a difference between the two. Yes, there are!
The buttercream made with the candy thermometer is exactly like the regular IMBC. Everything you do with the IMBC you can do with that one. 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. Also, it works well for cupcake swirls. And yet, it is a bit soft to make piped designs on the cake. If it is absolutely necessary to pipe with it, then adding a few tbsp of powdered sugar might help. But will also add to the sweetness.
On a personal note
This morning I was making meringue buttercream. 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.
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 bad luck!
Seems like 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
Buttercream Frosting Recipes by Veena Azmanov
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..
Christine
If I’m making this without a candy thermometer, do I want to use soft ball or firm ball? The division between the two of those is at 245 F, so do I err low or high?
Veena Azmanov
If you do not have a candy thermometer I suggest you use the second method and tips shared in there. I would say err on the low not high side of the tmeperature
Bernadette Niebuhr
Hello,
Does this frosting require refrigeration. I am opening a Cottage Food business and items that require refrigeration are not allowed. I really appreciate your time and your response.
Veena Azmanov
You can keep a cake frosted in this buttercream out of the fridge for two to three days – keep left over frosting in the fridge. Hope that helps.
Bubborina
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!
Veena Azmanov
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
red
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.
Veena Azmanov
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.
Mary K Higgins
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
Veena Azmanov
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
Kelly
How long can this buttercream be stored at room temperature? Does it have to be refrigerated?
Veena Azmanov
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.
Kelly
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?
Veena Azmanov
Yes you can keep the cake outside – you don’t have to refrigerate the cake unless you have a perishable filling
Kelly
Can this buttercream be stored at room temperature like American butter cream?
Veena Azmanov
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.
Salma Khatun
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?
Elize
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
Bang Ronario-Reyes
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
Veena Azmanov
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
Bang Ronario-Reyes
Thank you so much for your reply Veena. Will surely visit your blog regularly. God bless!
Jasmine
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
Veena Azmanov
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
Veena
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
Anonymous
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
Sara
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.