Italian Meringue Buttercream with Meringue Powder
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.
As a professional cake decorator, I’ve had the privilege of working with a diverse clientele, each with unique preferences and considerations. One common request I often encountered was for an alternative to traditional meringue buttercream made with fresh egg whites, particularly from customers hosting events with pregnant women or guests with egg allergies.
This led me to experiment with my classic Swiss and Italian meringue buttercream recipes, replacing fresh egg whites with meringue powder. To my delight, the results were outstanding! Both versions retained their silky texture and stability, and I was so impressed that they quickly became a favorite option for select customers.
This experience not only reinforced the importance of flexibility and understanding in my craft but also reminded me how rewarding it is to innovate while meeting my customers’ needs.
Why is this the best recipe
- Texture: The combination of meringue powder, sugar syrup, and butter creates a silky smooth and creamy texture that is perfect for frosting cakes and cupcakes. It is stable and holds its shape well, making it ideal for decorating.
- Flavor: The buttercream has a rich, buttery flavor that is complemented by the sweetness of the sugar syrup and the subtle hint of vanilla extract. It is not overly sweet and pairs well with a variety of cake flavors.
- Versatility: This buttercream can be easily flavored with different extracts, essences, or liqueurs to create a wide range of flavor variations. It can also be colored with food coloring to match any theme or occasion.
- Stability: The sugar syrup used in this recipe stabilizes the meringue, ensuring that the buttercream holds its shape and does not deflate or become runny. This makes it ideal for piping intricate designs and decorations.
Ingredients and substitutes
- Sugar: Sweetens the buttercream and, when combined with water and heated, creates a syrup that stabilizes the meringue.
- Meringue powder: A mixture of dried egg whites, sugar, and stabilizers, meringue powder acts as a substitute for fresh egg whites. It helps create a stable meringue without the risk of raw egg consumption. If you don’t have meringue powder, you can use pasteurized liquid egg whites. Use 3 tablespoons of liquid egg whites for every 1 tablespoon of meringue powder called for in the recipe. However, using raw egg whites increases the risk of foodborne illness.
- Cream of tartar: Helps stabilize the meringue, making it easier to achieve stiff peaks. You can substitute an equal amount of white vinegar or lemon juice for cream of tartar. Use 1/2 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.
- Unsalted butter: Adds richness and a creamy texture to the buttercream. Ensure the butter is softened to room temperature for easier incorporation. Salted butter can be used, but reduce the added salt in the recipe to maintain the desired level of saltiness.
- Vanilla extract: Adds flavor to the buttercream. You can use other flavorings like almond extract, citrus extracts, or even liqueurs for different flavor profiles. Other flavor extracts or essences can be used to flavor the buttercream according to your preference.
Step-by-step: Italian meringue buttercream
- Syrup – In a small saucepan, combine 1/3 cup water and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer.
- Whip – In a mixing bowl with the whisk attachment, combine the meringue powder, cream of tartar, and remaining water and combine well. Start the mixer on low and whip for 2 minutes. When the sugar syrup reaches temperature, add hot sugar syrup to the bowl in a slow, steady stream, beating on high speed with a mixer. Continue beating until stiff peaks form and the meringue is cool, about 7-10 minutes.
- Butter – Gradually add softened butter, beating on medium speed until smooth and creamy. If the mixture looks curdled at any point, continue beating until it becomes smooth.
- Flavor – Beat in vanilla extract or other flavorings until well combined.
- Store – Use the buttercream immediately or store it in an airtight container in the refrigerator for up to a week. Before using after refrigeration, let it come to room temperature and re-whip to restore its creamy texture.
How do you flavor this buttercream
- Vanilla: Add 1-2 teaspoons of vanilla extract for a classic vanilla flavor.
- Almond: Add 1/2 to 1 teaspoon of almond extract for a hint of almond flavor.
- Citrus: Add 1-2 teaspoons of lemon, orange, or lime zest for a citrusy twist. You can also add 1/2 to 1 teaspoon of citrus extract for a stronger flavor.
- Coffee: Dissolve 1-2 tablespoons of instant coffee granules in 1-2 teaspoons of hot water and add it to the buttercream for a coffee flavor.
- Chocolate: Add 1/2 to 1 cup of melted and cooled chocolate for a rich chocolate flavor. You may need to adjust the amount of sugar to taste.
- Liqueurs: Add 1-2 tablespoons of liqueur, such as Kahlua, Grand Marnier, or amaretto, for a flavored buttercream. Adjust the amount based on the strength of the liqueur and your taste preferences.
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Frequently asked questions
To store Italian meringue buttercream (IMBC) made with meringue powder, follow these steps:
Cool to Room Temperature: Allow the buttercream to cool to room temperature before storing. This helps maintain its texture and consistency.
Transfer to an Airtight Container: Place the buttercream in an airtight container. Ensure that the container is clean and dry to prevent contamination.
Refrigerate: Store the container in the refrigerator for up to a week. This helps preserve the freshness of the buttercream.
Re-Whip Before Using: Before using the buttercream, let it come to room temperature, and then re-whip it using a mixer to restore its smooth and creamy texture.
Freezing (Optional): If you want to store the buttercream for a longer period, you can freeze it. Place the buttercream in an airtight container and freeze for up to a month. Thaw it in the refrigerator overnight and re-whip before using.
Check for Freshness: Before using the buttercream, check for any signs of spoilage, such as off smells or unusual texture. If the buttercream appears to have spoiled, discard it.
Yes, Italian meringue buttercream made with meringue powder can be made ahead of time and stored in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. Let it come to room temperature and re-whip it before using it to restore its creamy texture.
Yes, you can color Italian meringue buttercream made with meringue powder using gel food coloring. Add the food coloring a little at a time until you reach the desired color, and mix it in gently to avoid deflating the buttercream.
Italian meringue buttercream made with meringue powder is more stable in hot weather compared to buttercreams made with raw egg whites. However, it may still soften or melt in very high temperatures. Store the frosted cake in a cool place and avoid direct sunlight to help maintain its stability.
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Italian Meringue Buttercream with Meringue Powder
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
- ⅔ cup (160 ml) Water divided
- 1 ¼ cups (250 g) Sugar
- ¼ cup (60 g) Meringue powder
- ½ tsp Cream of tartar
- 1¼ cups (280 g) Unsalted butter softened
- 1 tsp Vanilla extract
Method
- Syrup – In a small saucepan, combine 1/3 cup water and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer.⅔ cup Water, 1 ¼ cups Sugar
- Whip – In a mixing bowl with the whisk attachment, combine the meringue powder, cream of tartar, and remaining water and combine well. Start the mixer on low and whip for 2 minutes. When the sugar syrup reaches temperature, add hot sugar syrup to the bowl in a slow, steady stream, beating on high speed with a mixer. Continue beating until stiff peaks form and the meringue is cool, about 7-10 minutes.1/4 cup Meringue powder, ½ tsp Cream of tartar
- Butter – Gradually add softened butter, beating on medium speed until smooth and creamy. If the mixture looks curdled at any point, continue beating until it becomes smooth.1¼ cups Unsalted butter
- Flavor – Beat in vanilla extract or other flavorings until well combined.1 tsp Vanilla extract
- Store – Use the buttercream immediately or store it in an airtight container in the refrigerator for up to a week. Before using after refrigeration, let it come to room temperature and re-whip to restore its creamy texture.
Notes
- 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 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
Equipment you will need
Nutrition
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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.