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 and easy 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.
Table of Content
- Ingredients and substitutes
- Step by step instructions
- Storage
- Using meringue powder buttercream
- How to make morebuttercream flavors
- Before you start making meringue powder buttercream
- More buttercream recipes
- Tips & troubleshooting Swiss meringue buttercream
- You may also like
- Printable Recipe
- Storage
- Join the conversation
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.
Ingredients and substitutes
- 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
- 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 buttercreams. Yes, there is!
This Swiss buttercream made with meringue powder is similar to regular SMBC made with egg whites, and yet a bit softer consistency. So, you can use it the same as regular SMBC. While I prefer my stiff buttercream recipe for piping flowers. And, 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.
How to make morebuttercream 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 tablespoon 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 tablespoon of rock salt. Combine well.
- Lemon Swiss meringue buttercream -
- Just add ¼ teaspoon lemon juice to 4 (or 6) cups buttercream.
- You can also add up to ½ if you want a very lemony buttercream.
- And, 1 teaspoon of zest can also be added if you don't mind the zest in the buttercream.
- In addition, ¼ teaspoon lemon extract will enhance the flavor even more.
- Orange Swiss meringue buttercream -
- Add ½ cup orange juice, and
- ¼ teaspoon orange extract to 4 (or 6) cups buttercream.
- And 1 teaspoon 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 tablespoon coffee in ¼ cup hot water or use ¼ 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.
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.
More buttercream recipes
- Strawberry Cake with Swiss Meringue Buttercream
- Italian Meringue Buttercream
- French Buttercream Recipe
- How to make German Buttercream
- Vanilla Buttercream Frosting - Eggless
- White Chocolate Buttercream Frosting
- Chocolate Buttercream Frosting
- 30 + Buttercream Recipes - Frosting
- See all Frosting recipes
Tips & troubleshooting Swiss meringue buttercream
- The eggs got curdled - If you are 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 you add the butter 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 cool.
- 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.
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Printable Recipe
Swiss Meringue Buttercream with Meringue Powder
Print Pin Rate Share by Email Share on FB Save GrowCalories: 191kcal
Adjust Servings Here: 24 cupcakes
Description
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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 5 to 6 cups buttercream - enough to cover 2 x 9-inch layer cake or 24 cupcakes
- 10 teaspoon Meringue powder
- ¾ cup (180 ml) Water
- 1 ½ cup (300 g) Sugar (white)
- 1 lb (450 g) Butter (unsalted)
- 2 teaspoon Vanilla extract
- ⅛ teaspoon Salt
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 & Tips
Homemade meringue powder
- 10 teaspoon egg white powder
- ½ teaspoon cream of tartar
- And ½ tablespoon cornstarch/cornflour
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.
Nutrition Information
Calories: 191- kcalCarbohydrates: 12- gProtein: 1- gFat: 15- gSaturated Fat: 9- gCholesterol: 40- mgSodium: 172- mgPotassium: 27- mgSugar: 12- gVitamin A: 470- IUCalcium: 6- mg
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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Shannon
I feel pretty stupid but that’s ok — I sent a comment already asking for help because I thought I ruined my frosting, but it just needed more mixing. It looked very shaggy and was a little curdled so I feared the worst but I turned my mixer up to high and it started to come together. It’s so good! I’m putting it on macarons, if they turn out alright 🙂
Veena Azmanov
Shannon. Please do not throw the frosting. It can still be saved. And, it is not the lemon. I think you just put the butter on while the meringue was still no cooled enough.
Put it in the fridge and let it cool for at least 15 to 20 minutes. Then whip on medium-high speed. (if necessary start with the paddle attachment and then used the whisk) It should become smooth and creamy.
I usually use flavorings at the end when the frosting is almost ready.
Shannon
I am not sure what I did, but it came out almost shaggy, like little soggy flakes of firm tofu. And there is liquid pooling in the bottom. I made it lemon, but I didn’t feel like juicing a lemon (my bad) so I just added lemon extract and zest. I wasn’t sure when to add the zest so I added it with the extract. I tasted it and it has the texture of little curds. But I don’t even know if I cooked the meringue enough, I’m pretty sure the sugar dissolved but maybe not? I did add also food processed dried lavender to the sugar. I’m just glad I only made 1/4 of the recipe this go, very interesting experience, definitely should have tried to just make it normal the first time
Veena Azmanov
Shannon. Please do not throw the frosting. It can still be saved. And, it is not the lemon. I think you just put the butter on while the meringue was still no cooled enough.
Put it in the fridge and let it cool for at least 15 to 20 minutes. Then whip on medium-high speed. (if necessary start with the paddle attachment and then used the whisk) It should become smooth and creamy.
I usually use flavorings at the end when the frosting is almost ready.
Rachel
Does the meringue powder make this Swiss Meringue Buttercream more stable than it is with egg whites? Thanks.
Veena Azmanov
Meringue powder has anti-caking agents such as cream of tartar and cornstarch which helps it blend rather than clump.
Thanh
Hello! What is the best way to prevent meringue powder from forming small clumps? I’ve tried whisking longer during heating process, I’ve tried mixing with sugar before adding the water but it’s not working. I’ll notice small clumps in my final buttercream!
Veena Azmanov
Hey, Thanh. Even if it clumps once warmed up it usually tends to dissolve right? That's been my experience.
Rachel Boothe
I want to try this. Does this frosting have the same silky, shiny look that Swiss Buttercream make the traditional way does?
Veena Azmanov
Not as much as the one made with egg whites, Rachel. The powder gives quite a mat finish.