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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Hi Veena! I’m so thankful to have found you on Pinterest! During all of this Covid I’ve found my new job.. baking cakes. I’ve always loved to bake but now I’m starting my own business. I use your fondant recipe to make my cake toppers and now I’m trying out this Italian meringue buttercream with meringue powder for this weekend. Thank you so much for your yummy recipes! ❤️
Thank yoy, Kristi. I am so happy to hear that my recipes are useful. Thank you for the feedback and all the best with you new business
Hi veena! Thanks for sharing this recipe, i have tried this recipe few times, it works, but my IMBC result is not really as stable as i want. I have also follow your recipe step-by-step. I live in Bali, it’s very hot and humid in here (around 32C on daytime),and my IMBC always melt after i use to frost my cake. Also, whenever i stored it in fridge to use later, it always loose its consistency. It cannot even hold its shape anymore, it’s like almost melted, even after i whipped it really well. Do i need to add more butter/shortening? Please answer this, because i really love this buttercream and would like to try again. Thanks 😉
Hey Gita. I think the issue is the weather, not the recipe. Sounds like you are doing the recipe correctly and if the weather is hot then the meringue in the buttercream will deflate. The only option is to keep it cold in the fridge as much as possible. When you get it out you can whip it back to consistency. If you add more butter or shortening it will be too buttery and lose the lightness from the meringue.
Hi, thank you for your fast reply, i notice that with freshly made batch, the IMBC can hold its shape and quite stable, but the problem occurs after i stored it in the fridge. It just lost its consistency, and almost soupy-like. But i will try to use it right away then. Again, thank you for your help.
Sounds like the egg protein separates in the fridge. Try to use cream of tartar when whipping the egg whites. It helps stabilize them and prevents separation.
I’m not sure what I did wrong. The whites were stiff and glossy then I added the sugar mixture and it looked fine (it was at soft ball stage). I continued to add the room temperature butter in cubes. I only got about 2 cups of frosting not 5. It also tastes super buttery and you can feel the sugar texture in it. Any suggestions on what I could have done wrong to get this outcome?
Hey Madi. Sounds like the sugar got crystalized which is why you could feel the sugar texture in it. Did you use a thermometer?
If you don’t have a thermometer please make Swiss Meringue Buttercream.
Meringue buttercreams are definitely more buttery than American buttercreams but sounds like your meringue was deflated too.
HI!
I’ve tried to make this multiple of times, yet I’m unable to. I am able to whip up the eggwhites/meringue powder into stiff peaks before adding the simple sugar. However, once I add the simple sugar the mixture never whips up. I am using a hand mixer, and I mixed for an hour before but it didn’t work.
What can I do about this?
Hey Joanna.
Not sure I understand the problem. Are you getting the temperature of the sugar to 238F? Once you add the sugar does the meringue loose volume? or become more liquid?
If you have already reached meringue consistency, you don’t need more volume when you add sugar but you should not lose any.
If you have reached stiff peaks – you can add butter once the meringue is cooled.
Hope this helps…. feel free to ask again if I didn’t answer your concern.
Thanks
Hi veena! Thanks for responding!
I am getting the sugar syrup up to 238 degrees.
After i add the sugar syrup to the stiffed egg whites, the mixture becomes like glue. I keep trying to mix it until it reaches stiff peaks so i can add butter, but it just stays in a glue like consistency
So sorry Joanna. I’m not sure what the problem could be because – you say the meringue is already reached its volume and the syrup is the right consistency.
Keep in mine – meringue is egg whites so yes, it should look shiny and sticky. Then when you add butter it becomes a buttercream. Until then it is just sticky meringue. Which can be piped and baked as meringue.
If this does not work, I would encourage you to make a Swiss meringue buttercream instead of Italian meringue
HI veena! Thanks for trying to help!
So the meringue (syrup and egg whites) do NOT need to stiffen before addjng the butter??
They will not add much volume if they were already stiff – but they will be fluffy, shiny and yes sticky. But, if you piped they should be able to hold peaks on the baking tray. Hope that helps.
Hi Veena,
So the meringue is just liquidy with the consistency of glue. It doesnt fluff up and if i were to pipe it, it would not be able to keep its form. What do I do about this?
Hey Joanna. I’m sorry – not sure what is happening at your end.
Usually, meringue not whipping up is the result of grease – but you say that you reached stiff peaks before adding the sugar syrup.
Another reason would be that the sugar syrup did not reach to 238 F or was added too early – but you say the sugar is the right temperature.
If both these are correct then they should be no reason why the meringue is not whipping up.
Unfortunately, I think this is a wasted batch. I did make a video for this recipe last week and I hope to update this post with a recipe video soon.
If possible I’d highly recommend you start with a fresh batch –
Also, I’d recommend you make a Swiss meringue buttercream first so you see the consistency of the meringue and buttercream. Plus it’s a much easier recipe. I already have a video on the post for that recipe.
I’m sorry about this batch… I can imagine this is frustrating…. but we’ve all been there (even the best of us) and had those meringue batches that don’t whip up so don’t’ take it too hard on yourself. Hugs
Hi Veena! Thank you for posting this! I’ve been looking for a buttercream recipe where I can use up my meringue powder and this looks perfect! I couldn’t find the first recipe – the one with the the candy thermometer. I’ve checked a couple times in case I missed it, but I think the first recipe was accidentally deleted. What temperature do you want to reach with a candy thermometer?
Thanks,
Lianne
hey Lianne. Thank you for bringing this to my attention. Not sure why but that second recipe card keeps popping out of the post. I may need to make a new post for it. I have added it now and will work on it this week. Thanks
Hello! Excited to try this recipe! Is there any chance you have weight measurements for the granulated sugar? 🙂
Hey Jackie – 1 cup sugar is 200 grams and 1/4 cup is 50 grams – so that 250 grams.
Hi Veena,
Thank you so much! Will post back the results when I make it 😀
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?
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
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.
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.
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.