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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Yes, thank you. ,ve just tried to make it and I have a doubt, I live in Italy and I was not certain if 10 tsp of meringue powder mean teaspoons or Tablespoons. I decided to use teaspoons and make only half the recipe even if I had prepared the butter for a full recipe. It NEVER got whipped. Stand mixer and handmixer. So I came to read the instructions (I have the recipe stamped in my cake-decoration book) again but I could not solve my doubt.
I’m sorry to hear that, Wilma. The meringue powder does take a while to whip up but make sure that there is no grease in the bowl otherwise the meringue will not whip. And yes, tsp it is teaspoons.
Everyone loved it!
Great recipe!
Hi Veena, my meringue/butter mixture is really soupy. I whisked the egg white mixture until I got stiff peaks and the mixing bowl felt cool before I added my room temperature butter. Pretty much as soon as I added the butter the meringue just deflated. I tried sticking into the fridge and rewhipping for a long time but it’s still super runny.
What did I do wrong please? Can this still be saved?
If it is still runny means the butter was added too soon and it is still not cold enough. Chill it well, then switch to a paddle attachment and whip it until light and fluffy. If you loose volume from the egss, you my need to add a little powdered sugar. But you will be able to use it.
Hello I’ve made this twice now, and my meringue isn’t whipping to stiff peaks…. I am adding the butter when it’s soft peaks. then the butter melts and is chunky. I put it in the fridge and tried to re-whip… it just looks like chunky separated butter. Any hope? There’s also like a white watery substance that doesn’t want to mix back in. I guess it broke?
If it is soup consistency means you added the butter too early and the meringue has melted the butter. You need to put it in the fridge for a few minutes until it is cooler and then whip it again.
The white watery substance means the egg whites have separated from the protein. You can try whipping it.
After adding my butter it’s chunky and greasy. I put in fridge to cools and whipped again and there’s like white egg soup floating that won’t incorporate
If it is soup consistency means you added the butter too early and the meringue has melted the butter. You need to put it in the fridge for a few minutes until it is cooler and then whip it again.
I’ve done the meringue powder and sugar over a double boiler and am now whipping it in my stand mixer. It’s taking ages and will not whip like a meringue. What have I done wrong???? My bowls were clean and I used the exact measurements. Please help!
Anne, Sorry not sure. But, the most common mistake people make is. Don’t clean the bowl and whisk properly. Or they don’t mix it enough on the double boiler until it becomes sticky like egg whites.
I would say whip a few minutes more and see if works. Check to see if the egg white powder is good.
Thank you Veena. I think that’s what happened – I didn’t whip long enough in double boiler although it was 160°F. However when it didn’t come to stiff peaks in the stand mixer, I still added the butter and it turned out great. Maybe a little greasy but went on the cake like a dream. I’m very happy with the results and will make sure I whip it longer next time as I’ll certainly be using this method again. Thanks so much ????
I am so happy to hear that Anne. Thank you so much for the feedback.
Can I use this buttercream under fondant or is it too soft?
Yes, of course, Anne. You can use this buttercream under fondant
Hi, I’d like to make a marshmallow-like frosting similar to a 7 minute. Can I just follow this recipe & not add the butter, or will I have to adjust the amounts of the ingredients?
Thanks
Gia. Without the butter, this would be a nice meringue so yes, similar to that
Hello Veena,
Love your recipes. What do you mean those who enjoy a good weather can even keep it out of the fridge for 2 days? I have a friend who woudl like a smbc but she cannot put it in the fridge due to a surprise party. I thought powdered egg whites would be safer than fresh egg whites. She would collect cake on Friday morning and eat it on Saturday evening for a small party. What’s your advice?
Danica. In warm weather, egg whites become softer even when whipped with meringue powder. You can do a test and see how it works for you. I think Friday morning up to Saturday morning might work in a cool dry place.
Hello Veena, temperature is about 20C. The cake would be filled with smbc and then covered in American buttercream and sugarpaste….I might tell her to put some ice packs around cake box, would that make it any better?
That sounds ok to me Danica. I think that should work