Italian Meringue Buttercream with Meringue Powder

The buttercream I used on these cupcakes is a meringue butter cream made with meringue powder. And it's light, fluffy and deliciously creamy. It's a simple, easy and effortless recipe using powdered egg whites instead of raw egg whites. Because there are some customers, especially pregnant women, who like meringue buttercream, and yet don't want to take the risk of eating raw eggs. This meringue buttercream uses a candy thermometer, which means it's an Italian Meringue Buttercream with Meringue Powder.

Why meringue powder?

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 those right here on my blog.

How many types of buttercream are there?

I know the number of buttercream and frosting recipes can be overwhelming and sometimes confusing. In general, we can divide them into the following categories:

• Butter-based buttercream - Simple all-purpose buttercreams like my velvet American buttercream, Vanilla buttercream (eggless).
• Decorators buttercream - Often with all or some vegetable shortening to prevent the frosting from melting easily. For example, my Bakery style frostings - Vanilla and Chocolate Frosting.
• Cream cheese based - Made with cream cheese and with or without butter. For example, my classic cream cheese is made with butter, which adds more stability. And my no-butter cream cheese frosting is perfect when you want a more luxurious dessert type frosting.
• Meringue buttercream - Made with the addition of whipped egg whites. So it's less sweet than the classic butter-based buttercream. For example, my  Swiss Meringue or Italian Meringue.
• Egg-based buttercream - Same as the French Buttercream and German buttercream made with egg yolks then whipped to make a light and fluffy frosting with the addition of butter.
• Whipped cream frosting - The lightest of them all is, of course, simple whipped cream. And I shared 5 different methods to make whipped cream at home. As well as a whipped cream buttercream frosting.
• Meringue buttercream with meringue powder - This here is Swiss meringue. And yet, I also have Italian Meringue Buttercream with Meringue Powder recipe.

NO 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.

Below I have told you how to boil the syrup without a candy thermometer but I would rather you use my Swiss Meringue Buttercream with Meringue Powder Recipe. It's the same recipe, meringue-based, and yet with a process that does not require a candy thermometer.

Lastly, before you make the buttercream I strongly suggest you first read my notes to make a successful meringue. I guarantee that if you follow these rules and precautions you will not fail in making this recipe.

Homemade meringue powder

• 10 tsp egg white powder
• ½ tsp cream of tartar
• ½ tbsp cornstarch/cornflour

Before you start making the meringue powder buttercream

• 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.

It happens to all of us...

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….

And you can guess what happened next. The syrup was ready, and yet the meringue just wasn’t whipping up. Finally, I gave up. I knew I had cleaned and wiped the bowl well.

And when I went to throw that batch of meringue I saw a piece of butter and realized what happened. As a result, all the sugar syrup also had to be thrown. Sometimes it’s just bad luck! So you just have to pick yourself up, take a deep breath and start all over again.

Ingredients and substitutes (pin)

• 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 (pin)

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 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 in 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 for making perfect Italian meringue

• 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 tsp 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 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 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.

Here are some more buttercream flavors you can create from this basic Italian meringue buttercream recipe 

Dark, milk or white chocolate Italian meringue buttercream

Add 200 grams melted and cooled chocolate to 4 cups of IMBC. And combine well.

Caramel Italian meringue buttercream or salted caramel IMBC

Simply add 1 cup caramel sauce to 4 (to 6) cups of IMBC. For salted add a tbsp of rock salt. And combine well.

Butterscotch Italian meringue buttercream

Add 1 cup butterscotch sauce to 4 (to 6) cups of IMBC. For salted add a tbsp of rock salt. And combine well.

Lemon Italian meringue buttercream

Just add ¼ tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to ½ if you want a very lemony buttercream. And, 1 tsp of zest can also be added if you don't mind the zest in the buttercream. In addition, ¼ tsp lemon extract will enhance the flavor even more.

Orange Italian meringue buttercream

Add ½ cup orange juice,  and ¼ tsp orange extract to 4 (or 6) cups buttercream. And 1 tsp orange zest can also be added.

Fruit flavors - blueberry Italian meringue buttercream, or try raspberry IMBC, blackberry IMBC, strawberry IMBC

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 Italian meringue buttercream

Simply add 1 cup dulce de leche to 4 (6 cups) buttercream.

Coffee or espresso IMBC

Dissolve 1 tbsp coffee in ¼ cup hot water or use ¼ cup espresso. Cool completely, then add to 4 (or 6) cups buttercream.

Mocha IMBC buttercream

Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee IMBC.

Peanut butter IMBC

Add up to 2 cups peanut butter to 4 (or 6) cups buttercream.

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