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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Hello again😊
Can you please clarify, do you whip the powdered egg whites to stiff peaks before you add the sugar syrup ( as when using fresh egg whites) or am I reading correctly your instructions above as, you just mix the powdered egg whites, water and cream of tarter for a couple minutes ( not necessarily until peaks form) then add the hot sugar syrup,then beat until stiff peaks form?
Hi J,
You’re reading the instructions correctly. With this version made using meringue powder, I do not whip the mixture to stiff peaks before adding the hot sugar syrup.
I simply whisk the meringue powder, water, and cream of tartar together for a couple of minutes until foamy. Then I slowly stream in the hot sugar syrup and continue whipping until the mixture becomes thick, glossy, reaches stiff peaks, and has cooled.
The process is a little different from traditional Italian meringue made with fresh egg whites, but the end result is very similar.
I hope that helps clarify things!
Hi Veena,
If I am making a 3 tier wedding cake (10″, 8″, 6″ tiers, at least 4″ high each, with an icing dam to containe a thickened fruit filling between layers of each tier) how many batches of this Italian Meringue Buttercream do you think I will need to make? ( I may or may not cover with fondant, I have not decided yet.)
Hi J,
For a 3-tier cake with 10-inch, 8-inch, and 6-inch tiers that are about 4 inches tall, I’d plan on approximately 4 to 5 batches of this buttercream, depending on how much frosting you use between the layers and whether you’ll be covering the cake with fondant.
If you’re using fondant, you’ll need less buttercream for the final coating, so 4 batches is usually sufficient. If you’re finishing the cake entirely in buttercream, I’d make 5 batches to be safe.
I always prefer having a little extra rather than running short during assembly.
Hello Veena,
Can this recipe be doubled right from the start or is it better to make multiple batches separately?
Hi J,
Yes, this recipe can be doubled, provided your mixer is large enough to handle the volume. For best results, I usually prefer making multiple batches when working on large cakes, as it gives you more control over the meringue and syrup. If your mixer is at or near capacity, I’d definitely make separate batches.
Happy baking!
hi, Veena! I was wondering if you knew a work around for this recipe without butter?
Hi Mary, yes, you can make this without butter, but the texture will be a little different. Italian meringue buttercream relies heavily on butter for its silky, stable texture.
You can try:
vegetable shortening for a more stable frosting (great in warm weather)
a mix of shortening and cream cheese for a lighter flavor
or whipped white chocolate ganache if you want something less buttery but still smooth and pipeable.
That said, if you simply want less butter flavor, I often reduce the butter slightly and add a little extra meringue instead of removing it completely. Hope that helps!
I tried making this recipe and I think I might have messed up somewhere because it’s not whipping up nicely anymore after 5 minutes of adding in the syrup into the meringue powder. It looks like cottage cheese. I haven’t added in the butter yet.
I’m so sorry this happened to your Brooke. How upsetting.
It sounds like the meringue collapsed before it had a chance to whip properly. When the mixture looks curdled or “like cottage cheese,” it usually means the syrup went in too fast or too hot, so the meringue powder slurry couldn’t build stable volume.
Here’s what you can try next time:
Add the syrup very slowly in a thin, steady stream, and keep mixing on medium-high.
Make sure the syrup has reached the correct temperature — too hot and it can deflate the meringue powder.
Once all the syrup is added, keep whipping. It can take a few extra minutes for it to come together.
If it’s still loose and curdled-looking, sadly it won’t turn into buttercream — but it’s fixable next time with a slower pour and slightly cooler syrup.
Let me know exactly how you added the syrup and I can help you troubleshoot step-by-step.
Could i make this using brown cane sugar if i am going to color the buttercream anyway? (i dont have granulated sugar on hand)
I have not tried it with brown sugar, so I don’t know if this will work. Sorry.
Just to be clear, the sugar used in the meringue (¼ cup (50 g) Sugar), is it granulated or powdered/icing sugar?
I used granulated sugar
Can I use granulated sugar with the meringue before pouring in the syrup? Or does it need to be powdered sugar? Can’t wait to try it!
It needs to be granulated sugar not powdered sugar.
In the comment before this you said it should be granulated, not powdered. Can you clarify?
The recipe says granulated sugar. That’s what it must be granulated sugar. Thanks
Hi Veena,
I absolutely love this recipe and how easy it is to make. I used half butter and half shortening, the texture, taste and consistency is good especially right out of the fridge (nice and stiff for piping). The only problem is if it’s a bit warm, some pipings start to wilt or it falls right off my spatula..is that normal?? I could pipe flowers beautifully when it’s still cold but it starts to soften quickly. Is there anything I can do?
Thank you for the recipe!
Thanh. Meringue-based buttercreams are high in fat and whipped eggs both these are sensitive to heat. So, obviously, as soon as you bring them out of the fridge they start to react to the temperature. The hotter it sooner it will become soft. You can try keeping the room cold as possible by turning the Air conditioning on high. Also, note that you can pipe with chilled buttercream but if not kept chilled they will become soft overtime as well.