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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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 🙂
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.
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
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.
Does the meringue powder make this Swiss Meringue Buttercream more stable than it is with egg whites? Thanks.
Meringue powder has anti-caking agents such as cream of tartar and cornstarch which helps it blend rather than clump.
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!
Hey, Thanh. Even if it clumps once warmed up it usually tends to dissolve right? That’s been my experience.
I want to try this. Does this frosting have the same silky, shiny look that Swiss Buttercream make the traditional way does?
Not as much as the one made with egg whites, Rachel. The powder gives quite a mat finish.
my buttercream frosting got curdle when I add it the vanilla. The meringue and sugar mixture was cool when I added the butter. Had a beautiful consistency.
That sounds weird, Claudia. Vanilla is usually made with alcohol which incorporates well. Unless it was water-based which again should not be an issue since we add so little. It should still work if you chill and re-whip after a few minutes.
I’m not sure what’s happened but it looks like cottage cheese
Hey Kimberly, sounds like the protein in the egg whites separated. Place it in the fridge for 15 minutes then whip with the whisk attachment until smooth.
The same thing happened to me. I kept whisking and it went like cream but was greasy. I ended up adding powdered sugar and melted chocolate and it was nice then
Janette. The best is to keep it in the fridge then whip it again so it comes together nicely.
My meringue never got to stiff peaks, i followed the recipe exactly, what could have went wrong?
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.
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.
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.
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!
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.