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.
Makes 5 to 6 cups buttercream - enough to cover 2 x 9-inch layer cake or 24 cupcakes
Place water, meringue powder, and salt in a mixer bowl over a double boiler (explained above).
Whisk the mixture until it's sticky and foamy - you want the mixture to resemble egg whites.
Add the sugar and continue to whisk over the double boiler until the sugar is dissolved (about 160 F if you have a thermometer).
You don't need a thermometer just make sure the sugar is almost dissolved.
Place the bowl on a stand mixer and whip on high speed until you have a thick white meringue with glossy peaks.
Gradually add the butter one cube at a time with the mixer running on medium speed.
Once all the butter is in add the vanilla.
Turn the mixer up to high and whip for two full minutes.
The buttercream should be thick, creamy and glossy.
Homemade meringue powder
10 teaspoon egg white powder
½ teaspoon cream of tartar
And ½ tablespoon cornstarch/cornflour
Meringue Buttercream will keep at room temperature for a few hours in all weather. I know those who enjoy good weather are able to keep Swiss meringue buttercream out for up to 2 days.
It should be treated just as butter; If left out in high temperature or humidity it will melt just like butter.
It can be kept refrigerated for up to one week or in the freezer for up to three months.
When frozen it is best thawed in the fridge overnight. Whip with a paddle attachment for about five minutes to restore consistency.
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