The buttercream I used on these cupcakes is a meringue butter cream 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. Because there are some customers, especially pregnant women, who like meringue buttercream, and yet don't want to take the risk of eating raw eggs. This meringue buttercream uses a candy thermometer which means it's an Italian Meringue Buttercream with Meringue Powder.
Makes 5 to 6 cups- enough to fill and frost a 2 layer 9-inch cake or 24 cupcakes
Have all your ingredients at room temperature, especially butter.
Cut the butter into cubes.
Make sugar syrup
Heat sugar and water over medium heat.
Place a candy thermometer inside.
Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (soft boil stage).
This takes about 5 to 7 minutes on medium heat. Keep a close eye so you don't caramelize it.
Meanwhile, Whip the meringue
Place meringue powder, salt, and water in a clean mixing bowl. Start whipping on medium speed.
After 2 minutes, your meringue should be at soft peak consistency (sometimes it can take more than 2 minutes).
Gradually add the sugar while continuing to whip until you have an almost stiff meringue, and yet still shiny and not dry.
Turn the mixer off to avoid over-mixing.
Pour hot syrup into the meringue mixture
Turn the mixer with the meringue to medium. DO NOT RUSH this step.
It is not necessary to run the mixture on high while you pour the syrup. I have always done it on medium and have had no accidents or disasters.
Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl.
Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.
The outside of the bowl will be hot at first and then be barely warm.
Your meringue should look shiny and stiff.
Adding the butter
Let the mixer run on low until the bowl feels cold to the touch.
Add in the butter - one cube at a time.
Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.
Add vanilla or any other flavoring you want.
This IMBC frosting is ready to use immediately. The leftovers can be kept at room temperature for up to 2 days or in the fridge for 10 days, or even frozen for up to 6 months. Just bring to room temperature and whip to restore its consistency.
Having said that – here in Israel it is way too hot in summer. So I do not keep any frosting out (just precaution). I always keep my frosting's in the fridge. And yet, in cooler months it’s possible to keep it out at room temperature. So use your own judgment. I believe it’s best to be safe than sorry
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