Italian Meringue Buttercream with Meringue Powder
Calories: 10
Adjust Servings Here: 24 cupcakes
Description
This 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. Today, I am using the Italian meringue buttercream method but you can also make this the Swiss meringue method.
Ingredients
- ⅔ cup (160 ml) Water divided
- 1 ¼ cups (250 g) Sugar
- ¼ cup (60 g) Meringue powder
- ½ tsp Cream of tartar
- 1¼ cups (280 g) Unsalted butter softened
- 1 tsp Vanilla extract
Instructions
- Syrup - In a small saucepan, combine 1/3 cup water and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer.⅔ cup Water, 1 ¼ cups Sugar
- Whip - In a mixing bowl with the whisk attachment, combine the meringue powder, cream of tartar, and remaining water and combine well. Start the mixer on low and whip for 2 minutes. When the sugar syrup reaches temperature, add hot sugar syrup to the bowl in a slow, steady stream, beating on high speed with a mixer. Continue beating until stiff peaks form and the meringue is cool, about 7-10 minutes.1/4 cup Meringue powder, ½ tsp Cream of tartar
- Butter - Gradually add softened butter, beating on medium speed until smooth and creamy. If the mixture looks curdled at any point, continue beating until it becomes smooth.1¼ cups Unsalted butter
- Flavor - Beat in vanilla extract or other flavorings until well combined.1 tsp Vanilla extract
- Store - Use the buttercream immediately or store it in an airtight container in the refrigerator for up to a week. Before using after refrigeration, let it come to room temperature and re-whip to restore its creamy texture.
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
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