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 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
- ½ tsp cream of tartar
- And ½ 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.
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?
Ingredients and substitutes (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.
Step by step instructions (pin)
- 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.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 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 ¼ tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to ½ 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, ¼ tsp lemon extract will enhance the flavor even more.
Orange Swiss meringue buttercream
Add ½ cup orange juice, and ¼ 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 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.
Tips & troubleshooting Swiss meringue buttercream
- 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.
Save this recipe on Pinterest for later. Tried my recipe? Share it with me, please.
Share a picture of your work with me by uploading an image here below my image on my PIN board.
You can also find a collection of my tutorials and recipes here on Pinterest.
Swiss Meringue Buttercream with Meringue Powder
Print Pin Rate Share by Email Share on FB Save GrowDescription
Ingredients
Makes 5 to 6 cups buttercream - enough to cover 2 x 9-inch layer cake or 24 cupcakes
- 10 tsp Meringue powder
- ¾ cup (180 ml) Water
- 1 ½ cup (300 g) Sugar white
- 1 lb (450 g) Butter unsalted
- 2 tsp Vanilla extract
- ⅛ tsp 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
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
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
Swiss Meringue Buttercream with Meringue Powder
Print Pin Rate Share by Email Share on FB Save GrowDescription
Ingredients
Makes 5 to 6 cups buttercream - enough to cover 2 x 9-inch layer cake or 24 cupcakes
- 10 tsp Meringue powder
- ¾ cup (180 ml) Water
- 1 ½ cup (300 g) Sugar white
- 1 lb (450 g) Butter unsalted
- 2 tsp Vanilla extract
- ⅛ tsp 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
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
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
Noreena Bhuiyan
My meringue never got to stiff peaks, i followed the recipe exactly, what could have went wrong?
Veena Azmanov
Noreena. Most often the problem is that there is grease in the equipment used or the eggs were not properly separated. Any yolk or grease in the pans and utensils used will not whip the whites to stiff peaks.
Allison
Thank you so much for this recipe! I've had great success with it, and have used it as a base for both my salted caramel and peanut butter buttercream. Could you use hi-ratio Sweetex shortening instead of butter in this recipe, or would it not work? The cottage laws in my state don't allow any buttercream with "cream" in them, so I'm having to rethink all my frostings.
Veena Azmanov
Yes, many who live in high heat humidity use either half butter and shortening or all shortening to make this buttercream. It works the same way. The only issue is that shortening can make the frosting greasy if it is overmixed. So try keeping it to the cooler side.
FWN
I needed an easy frosting recipe using meringue powder and opted for this one, and it came out beautifully! I have a mini KA mixer and the bowl doesn’t lend well to being used as a double boiler, so I did half a recipe in a pot over the gas stove. I went low and slow, constantly whisking till it got up to 160F. I quickly poured the meringue/sugar mix in the mixing bowl and whipped to stiff peaks before cooling it down enough to add the room temp butter. I also poured in some cooled melted dark chocolate. A very minor issue was that the buttercream was almost too light/fluffy, like whipped cream; other than mixing it too much, was the butter too warm? I’d like the frosting to be just a little denser/firmer at room temperature. Otherwise, great recipe!
Veena Azmanov
Happy you enjoyed this recipe, Pudkins. Thank you for the lovely feedback. The whipped egg whites are what give this the whipped cream consistency that most people like. If you want it stiffer you will need to add more meringue powder and butter.