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 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.
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 encountered was for an alternative to traditional meringue buttercream made with fresh egg whites. Many customers, particularly those hosting events with pregnant women or individuals with egg allergies, inquired whether meringue powder could be used instead. Respecting these needs was always a priority, and it was rewarding to adapt recipes to create equally delicious and stable buttercream using meringue powder. This experience not only challenged my creativity but also reinforced the importance of flexibility and understanding in the art of cake decorating.
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, proving that this adaptation could meet my high standards.
In fact, I was so impressed with how well they worked that they became a new favorite, especially for select customers who appreciated the added flexibility and safety. This journey taught me that innovation and customer care often go hand in hand, even in something as classic as buttercream.
Why is this the best SMBC recipe
- Smooth Texture: SMBC made with meringue powder has a smooth and creamy texture that is perfect for frosting cakes and cupcakes. It is easy to spread and pipe, making it ideal for creating intricate designs.
- Stability: The meringue powder helps stabilize the frosting, making it less likely to melt or deflate in warm temperatures. This makes it a great choice for decorating cakes and desserts for special occasions.
- Versatility: SMBC made with meringue powder can be flavored in a variety of ways, allowing for endless possibilities. You can add different extracts, flavorings, or even melted chocolate to create different flavors and colors.
- Less Sweet: Compared to traditional American buttercream, which is made with powdered sugar, SMBC made with meringue powder is less sweet. This makes it a great choice for those who prefer desserts that are not overly sugary.
- Longer Shelf Life: SMBC made with meringue powder can be stored in the refrigerator for up to a week, making it convenient for making ahead of time.
Ingredients and substitutes
- Meringue Powder: Provides structure and stability to the buttercream, acting as a substitute for fresh egg whites. There is no direct substitute for meringue powder in this recipe.
- Granulated Sugar: Sweetens the buttercream and helps stabilize the meringue. You can substitute with caster sugar or superfine sugar.
- Unsalted Butter: Adds richness and flavor to the buttercream. Substitute with vegetable shortening for a non-dairy option, but note that the flavor will be different.
- Vanilla Extract: Adds flavor to the buttercream. Substitute with other extracts like almond or lemon for different flavor profiles.
- Salt: Enhances the flavor of the buttercream. You can omit it if you prefer.
Step by step: Swiss meringue buttercream with meringue powder
- Meringue Powder Mixture: Combine the meringue powder and water in a small bowl. Whisk until well combined and slightly frothy.
- Heat the Meringue Powder Mixture: Combine the sugar and meringue powder in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar is dissolved and. you do not feel any grains of sugar between your fingers. (The mixture reaches 160°F (71°C) on a candy thermometer).
- Whip the Meringue Powder Mixture: Remove the bowl from the heat and whip the mixture with a hand mixer or stand mixer until stiff peaks form and the mixture is cool, about 10-15 minutes.
- Add Butter: Gradually add the softened butter, a few tablespoons at a time, while continuing to whip the mixture. The mixture may look curdled at some point, but keep whipping until it becomes smooth and creamy.
- Add Flavor: Mix in the vanilla extract or any other flavorings you desire. Continue to whip until well combined and fluffy.
- Use or Store: Use the Swiss meringue buttercream immediately, or store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip to restore its smooth texture.
Troubleshooting
- 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.
How to flavor buttercream
- 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.
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Frequently asked questions
Yes, you can make SMBC with meringue powder ahead of time. Store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip to restore its smooth texture.
Yes, you can freeze SMBC made with meringue powder. Store it in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and re-whip before using.
If your SMBC looks curdled, it may be due to the temperature of the ingredients. If it’s too cold, the butter may not incorporate properly. Let the mixture come to room temperature and re-whip to see if it comes together. If not, place the bowl in a warm water bath for a few seconds, then re-whip.
SMBC made with meringue powder is more stable than traditional SMBC and can hold up better in warmer environments. However, it may still soften if exposed to high temperatures for an extended period.
Yes, SMBC made with meringue powder is safe to eat for most people, including pregnant women, young children, and people with allergy. However, it’s always best to consult with a healthcare professional if you have specific dietary concerns.
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.
Ingredients
- ¼ cup (45 g) Meringue powder
- ½ cup (120 ml) Water
- 1 cup (200 g) Granulated sugar
- 1 ½ cups (340 g) Unsalted butter softened
- 1 tsp Vanilla extract
- Pinch Salt
Method
- Meringue Powder Mixture: Combine the meringue powder, salt, and water in a small bowl. Whisk until well combined and slightly frothy.¼ cup Meringue powder, ½ cup Water, Pinch Salt
- Heat the Meringue Powder Mixture: Combine the sugar and meringue powder mixture in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar is dissolved and you do not feel any sugar between your fingers. (the mixture reaches 160°F (71°C) on a candy thermometer).1 cup Granulated sugar
- Whip the Meringue Powder Mixture: Remove the bowl from the heat and whip the mixture with a hand mixer or stand mixer until stiff peaks form and the mixture is cool, about 10-15 minutes.
- Add Butter: Gradually add the softened butter, a few tablespoons at a time, while continuing to whip the mixture. The mixture may look curdled at some point, but keep whipping until it becomes smooth and creamy.1 1/2 cups Unsalted butter
- Add Flavor: Mix in the vanilla extract or any other flavorings you desire. Continue to whip until well combined and fluffy.1 tsp Vanilla extract
- Use or Store: Use the Swiss meringue buttercream immediately, or store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip to restore its smooth texture.
Notes
- Fresh Meringue Powder: Ensure your meringue powder is fresh and has not expired for the best results.
- Room Temperature Ingredients: Make sure your butter is at room temperature. Cold butter can cause the buttercream to curdle.
- Clean Equipment: Ensure that your mixing bowl and beaters are clean and free of any grease, as any grease can prevent the egg whites from whipping up properly.
- Slowly Add Butter: Add the butter gradually, a few tablespoons at a time, while continuing to whip the mixture. This helps the butter incorporate smoothly into the meringue.
- Don’t Rush: Take your time whipping the meringue and incorporating the butter. Rushing can lead to an unstable buttercream.
- Adjust Consistency: If your buttercream is too stiff, you can add a tablespoon of warm water or milk while mixing to help loosen it up. If it’s too soft, refrigerate it for a bit to firm up before re-whipping.
- Flavor Variations: You can customize your buttercream with different extracts, flavors, or even add melted and cooled chocolate for a chocolate version.
- Storage: Store any unused buttercream in an airtight container in the refrigerator. Bring it to room temperature and re-whip before using.
Equipment you will need
Nutrition
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Hi, I wanted to know if this buttercream is not too sweet and if it is light and fluffy. Also, would this buttercream go with a sponge cake and a strawberry fruit filling?
Hey Mary, It is less sweet than American buttercream. You can also use less sugar in this one if you want.
And yes, it will work great (is perfect) with any frostings or fruit fillings
I have eggless meringue powder. can i use that?
Hey Jen, I have not tried eggless meringue powder so can’t tell you if it will work sorry
Hi Veena,
I made the meringue powder SMB it worked i intially had an issue with adding butter to early but it ended up turning out perfect. I then refrigerated it overnight and today whipped it. I think i didn’t let warm up enough as it now looks kind of grainy or separated. Is there any way to fix it.
Natasha. If its grainy because it’s still cold.. continue to whip until it is smooth. If its grainy because its too warm – chill for 15 to 20 minutes (not to long) then whip it.
Hi Veena,
I am searching for a professional pipable yet delicious buttercream. What do you suggest?
Most buttercream recipes can be piped including Swiss meringue buttercream. In some, you may need to add less liquid ingredients, but both meringues as well as French or German are definitely pipable. See my list of 30 plus buttercream recipes for ideas.
Hi Veena
Thank you for all this information, it’s been very helpful. I make a frosting that uses shortening and egg white powder, it forms a slight crust that is helpful when transporting etc. would you know if I added a small amount of actiwhite to a swiss meringue buttercream, would it form a crust on it.
Hey Mable. I have not tried using shortening in my SMBC so I can’t answer this question.
My Velvet American Buttercream uses all butter and egg white powder. But I don’t use it for crusting so not sure if that’s what you are looking for.
Hey veena
I made my smbc with regular egg whites and all seems well except for the fact that my frosting is not getting stiff enough. It is ok to spread but not ok to pipe. Plz plz help ?
Hey Madiha. SMBC won’t be stiff but it should still be firm enough to pipe a perfect swirl on cupcakes. Sounds like the butter has become soft. Place it in the refrigerator for a few minutes then whip it again until its’ light and fluffy. Hope this helps.
Mine ended up soupy. I placed it in the fridge. How long should I leave it in there?
Never mind, I just re-read your tips and found the answer. Thanks!
Hi Veena,
I mixed eggless meringue powder with the sugar and tried whipping it but it was soupy
Hey, Blasilla. I have not tried this with eggless meringue powder so not sure how that works. This recipe uses regular meringue powder. Not sure if the eggless works differently.
It’s curdled! Can I fix it or do I throw it away?
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
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.
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.
Hi there, I’m really excited to try this because I am having so many problems with egg whites! But before I make a rookie mistake, I’m in the UK so do I need cornstarch or cornflour?
I believe UK corn*flour* is the same as U.S. cornstarch (white powder).
Hey Cindy, Cornstarch and cornflour are the same – just different names. In the US we call it cornstarch in the UK its’ cornflour. It looks like flour, yes white powder.