Swiss Meringue Buttercream with Meringue Powder
The buttercream I used on these cupcakes is a meringue buttercream 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. Also, this meringue buttercream does not need any candy thermometer. Hence, it is a Swiss meringue buttercream with meringue powder.
Meringue Powder Buttercream Frosting, Swiss Meringue Buttercream with Meringue Powder
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 Swiss as well as Italian meringue buttercream with meringue powder.
So, if you need a meringue buttercream recipe that calls for meringue powder, use this recipe. Otherwise, stick to the traditional Italian Meringue Buttercream IMBC and Swiss Meringue Buttercream SMBC. You will find both of them 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.
Homemade meringue powder
- 10 tsp egg white powder
- 1/2 tsp cream of tartar
- And 1/2 tbsp cornstarch/cornflour
Before you start making meringue powder buttercream
- 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 SMBC. 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.
How to make meringue powder buttercream, meringue buttercream with meringue powder, Swiss meringue buttercream
What is a Double Boiler Method?
Basically, a double boiler is just two pans that fit perfectly together. One on top of the other. We often use this indirect heat method when we want to melt chocolate, or in this case, gently cook eggs with sugar. Since the steam caused by the boiling water in the bottom pan is just enough to melt the chocolate or egg without burning or overcooking it.
I wrote more about double boilers in a previous post – What is a Double Boiler Method?
Let’s Talk Ingredients and Substitutes (Save/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.
How to make meringue powder buttercream., meringue buttercream with meringue powder, Swiss meringue buttercream
Recipe – Swiss Meringue Buttercream with Meringue Powder (Save/Pin)
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. And you don’t have to buy an expensive stand mixer, a simple hand mixer also works great.
- 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.
- And yet, a simple Bowl, whisk and Spatula with a little extra elbow grease will also do.
- Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. And the same goes for mymeasuring cups and measuring spoons. It’s always a good idea to use them when baking rather than trying to guess measurements.
- Lastly, 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.
Ingredients
- 10 tsp meringue powder
- 180 ml water (3/4 cup)
- 300 grams white sugar
- 450 grams unsalted butter (1lb)
- 2 tsp vanilla extract
- 1/8 tsp salt
Method
- Cut the butter into cubes and set aside.
- Place water, meringue powder, and salt in a mixer bowl over a double boiler (explained above).
- Whisk the mixture until it’s sticky and foamy – you want the mixture to resemble egg whites.
- Add the sugar and continue to whisk over the double boiler until the sugar is dissolved (about 160 F if you have a thermometer).
- You don’t need a thermometer just make sure the sugar is almost dissolved.
- Place the bowl on a stand mixer and whip on high speed until you have a thick white meringue with glossy peaks.
- Gradually add the butter, one cube at a time, with the mixer running on medium speed.
- Once all the butter is in add the vanilla.
- Turn the mixer up to high and whip for two full minutes.
- The buttercream should be thick, creamy and glossy.
Storage
- Meringue Buttercream will keep at room temperature for a few hours in any weather. And, I know those who enjoy good weather are able to keep Swiss meringue buttercream out for up to 2 days.
- It should be treated like butter. And if left out in high temperature or humidity it will melt just like butter.
- Also, it can be kept refrigerated for up to one week or in the freezer for up to three months.
- When frozen it is best thawed in the fridge overnight. Then, whip with a paddle attachment for about five minutes to restore consistency.
Using Meringue Powder Buttercream
If you’re wondering if there is a difference between the two. Yes, there is!
This Swiss buttercream made with meringue powder is similar to regular SMBC made with egg whites, and yet a bit softer in consistency. So you can use it the same as regular SMBC. While I prefer my stiff buttercream recipe for piping flowers, if I pipe flowers with this buttercream, then I freeze them as soon as I make the flower. Since once frozen, they hold their shape better when thawed.
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Meringue Powder Buttercream Frosting, Swiss Meringue Buttercream with Meringue Powder
How to make more Swiss Meringue Buttercream Flavors
Dark, Milk or White Chocolate Swiss Meringue Buttercream
Add 200 grams melted and cooled chocolate to 4 cups of SMBC. And combine well.
Caramel Swiss Meringue Buttercream or Salted Caramel SMBC
Simply add 1 cup caramel sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well.
Butterscotch Swiss Meringue Buttercream
Add 1 cup butterscotch sauce to 4 (to 6) cups of SMBC. For salted add a tbsp of rock salt. Combine well.
Lemon Swiss Meringue Buttercream
Just add 1/4 tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to 1/2 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, 1/4 tsp lemon extract will enhance the flavor even more.
Orange Swiss Meringue Buttercream
Add 1/2 cup orange juice, and 1/4 tsp orange extract to 4 (or 6) cups buttercream. And 1 tsp orange zest can also be added.
Fruit Flavors – Blueberry Swiss Meringue Buttercream, or try Raspberry SMBC, Blackberry SMBC, strawberry SMBC
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 Swiss Meringue Buttercream
Simply add 1 cup dulce de leche to 4 (6 cups) buttercream.
Coffee or Espresso SMBC
Dissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely, then add to 4 (or 6) cups buttercream.
Mocha SMBC Buttercream
Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee SMBC.
Peanut Butter SMBC
Add up to 2 cups peanut butter to 4 (or 6) cups buttercream.
Tips & Troubleshooting Swiss Meringue Buttercream (Save/Pin)
- The eggs got curdled – If using a homemade double boiler, make sure the water in the bottom pan does not touch the top pan. You want the steam to touch the pan, not the water. Makes sense? Also, monitor the heat or you will end up with scrambled eggs.
- My buttercream is grainy – Be patient and give the eggs and sugar time to dissolve on medium-low heat. Because, if you crank up the heat you will have sweet scrambled eggs, and also end up with a grainy buttercream since the sugar is not dissolved.
- My buttercream is greasy – When whipping the warm eggs, start on medium and move to high speed. Let the meringue whip to stiff peaks. Because, if not, they will lose volume when you add butter giving you a very greasy buttercream.
- Also, make sure the meringue is COOL before you add the butter. Check twice or even four times, and if you are not sure don’t add the butter – give it a minute or two more.
- My buttercream is soupy – If butter is added too early, the warm meringue will melt the butter and turn the mixture into a meringue soup. DON’T PANIC. Just place the whole mixer bowl in the fridge for 15 to 30 minutes. And then whip it again. If necessary, place it back in the fridge to cool.
- Soupy buttercream – 99% of FAILED SWISS 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 send me a comment below. And I may be able to help you fix it.
- My buttercream is too buttery – Yes, unlike American buttercreams, meringue buttercreams are buttery. Since it’s essentially sweet whipped egg whites with butter. Light and fluffy in texture, and yet, it is buttery and it’s ok if you don’t like it.
Swiss Meringue Buttercream with Meringue Powder
Print Pin RateDescription
Ingredients
Makes 5 to 6 cups buttercream - enough to cover 2 x 9-inch layer cake or 24 cupcakes
- 10 tsp Meringue powder
- 180 ml Water
- 300 grams Sugar white
- 450 grams Butter unsalted
- 2 tsp Vanilla extract
- 1/8 tsp Salt
Conversions - Switch between Metric & US for other measurement options
Instructions
- Cut the butter into cubes and set aside.
- Place water, meringue powder, and salt in a mixer bowl over a double boiler (explained above).
- Whisk the mixture until it's sticky and foamy - you want the mixture to resemble egg whites.
- Add the sugar and continue to whisk over the double boiler until the sugar is dissolved (about 160 F if you have a thermometer).
- You don't need a thermometer just make sure the sugar is almost dissolved.
- Place the bowl on a stand mixer and whip on high speed until you have a thick white meringue with glossy peaks.
- Gradually add the butter one cube at a time with the mixer running on medium speed.
- Once all the butter is in add the vanilla.
- Turn the mixer up to high and whip for two full minutes.
- The buttercream should be thick, creamy and glossy.
Recipe Notes
Storage
- Meringue Buttercream will keep at room temperature for a few hours in all weather. I know those who enjoy good weather are able to keep Swiss meringue buttercream out for up to 2 days.
- It should be treated just as butter; If left out in high temperature or humidity it will melt just like butter.
- It can be kept refrigerated for up to one week or in the freezer for up to three months.
- When frozen it is best thawed in the fridge overnight. Whip with a paddle attachment for about five minutes to restore consistency.
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Nutrition Information
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
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Maha Mahmoud
It’s curdled! Can I fix it or do I throw it away?
Veena Azmanov
Don’t throw it away, Maha…. Place it in the fridge for 10 minutes. Then whip it again until light and fluffy. Let me know how it goes. Thanks
Carmalina
OMG, your a genius, tried the meringue powder SMBC…good golly Ms. MOLLY, came out beautifully silky, just beautiful. I don’t know why we go through the trouble of egg whites, I suffer from chicken guilt and hate wasting the egg yolks after I’ve separated it. Usually it never gets eaten and ends up in the freezer or the trash 🙁
This is great for vegans who have dairy but no egg. I love all your recipes Veena. Your the queen of innovation in the cake world.
Veena Azmanov
Thank you, Carmalina. So happy to hear you had success with this recipe and enjoyed it very much. yes, it is so much easier than the raw eggs. egg yolks are perfect for desserts Carmalina.
I usually make vanilla pastry cream often. It’s my kids favorite.
Thank you for your kind words. Have a lovely day.