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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